Harissa Lemon Chicken
Ingredients
- 4 skin-on chicken thighs
- 400 g baby potatoes quartered
- Sea salt flakes
- 1 tbsp Baleia Extra Virgin Olive Oil
- 2 medium leeks rinsed, halved lengthwise, cleaned, thinly sliced
- 15 ml hot harissa paste
- 4 garlic cloves crushed
- 2 medium fennel bulbs cut into wedges and some fronds reserved for serving
- 30 ml lemon juice
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