INGREDIENTS
4 Chicken Thighs cut in half
6 Fingerling potatoes cut in quarters
1 Leek sliced finely
2 Tablespoon Harissa
1 Teaspoon Cumin
1 Teaspoon Coriander
1 Zest of a lemon
3 Tablespoon Olive oil
PREPARATION
In a small bowl, mix the Harissa, cumin, coriander, salt & pepper with 2 tablespoon of olive oil.
Pour that mixture in a large bowl with the chicken and potatoes and mix thoroughly. Let the mixture rest for 30 minutes.
In the meantime, zest a lemon in a bowl and pour the leek slices with 1 table spoon of olive oil. Mix well.
Put the first preparation in a 225 Celsius Pre-heated oven with the grill on, on a baking tray with parchment paper (remember, no need to wash it after… ) and bake for 20 minutes.
Turn the chicken over and shake the pan a little to unstuck the fries. Continue the cooking for another 10 minutes.
Put the leeks on top of everything and bake for an additional 10 minutes.
Voila – Serve with a glass of Chardonnay !
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