I think you could just add a bit of both to it, to make it a paste, and use that. Reply, I’ve had a lot of videos pop-up recently on my facebook page that show people cooking in mass quantities, over and open fire, for an entire village, in third wold countries. 1 tbsp salt That batch turned out more moist/tender, still delicious, just less fiery. If you do try it, let us know how it turns out. Sheet Pan Harissa Chicken with Sweet Potatoes & Lemon Yogurt, african, chicken, dairy free, gluten free, harissa, one pan, paleo, sweet potatoes, whole30, yogurt, Handful of fresh minced herbs: dill, cilantro, parsley, mint. Add the chicken and potatoes, then rub the thighs and legs and potatoes with the marinade. I added the leeks to the potatoes, and then tossed the yogurt, dill and lemon with the potatoes. 1 tbsp cumin Reply. I never weighed a leek but you could use two of any size. This book has transformed my cooking and this recipe was the thing that hooked me. Do you have any suggestions David? 80gm tomato paste I love the soft, intense green flavour from using much greater quantities of herbs than I’m used to. I also had to double the recipe, so I cooked the chicken and the yam and potatoes on separate pans. Thanks for this excellent recipe, David! Reply, I made this for dinner this evening for 2 adults and 2 kids. How can I adapt it for this recipe? I used to eat more chicken breasts than I do now, but have mostly gone to the dark side, where things are a little more delicious. Reply, I usually hate subtitles like Changing The Game, but in this case it’s absolutely true. Excellent. Sheet Pan Harissa Chicken with Sweet Potatoes & Lemon Yogurt. Olive or sunflower oil, Finely chop chillies, then blend all ingredients in a food processor, using enough oil to make a stiffish paste. I can’t always count on my husband to have dinner ready if I’m working late. I have ordered Melissa Clark’s book. At my local grocery store, the leeks are available in quite different sizes. Totally agree. But yes, parsley and cilantro are always sold in huge bunches, as well as mint, too. Clearly one pan wonders are my jam.This one pan lemon chicken, and this Harissa chicken tray bake may be one of the best I’ve made yet! Reply, We get lots of dill in Paris but I think it’s because people eat a lot of salmon and smoked salmon in Paris, as I’ve not seen it used much elsewhere. They cook a lot of chicken with copious amounts of dry spices and garlic/ginger paste. Effortless and easy! I used baby potatoes (to avoid peeling them) and am guilty of “crowding” a bit too much, but find that using the convection fan (with a small reduction in temp) helps to mitigate any steaming. In contrast, there’s an easy, refreshing yogurt sauce that’s dappled over, and around, the top. I wonder how that would work here, to get more spice into the meat or would it cause the juices to drain out? Thanks! This dish really did “change my game,” as Melissa promised. There is the usual (and easy) poulet rôti that I can grab at the local butcher, which is my fall-back plan, but since I go to the market as much as possible, I put the ingredients for the Harissa Chicken on my shopping list; chicken thighs, potatoes, leeks, and fresh herbs, and off I went. I was, however, a little concerned that the recipe called for two tablespoons of harissa. Add the lemon wedges randomly around the pan. I had leftovers for lunch over some salad greens and it was almost better today than last night. Loved it as did my foodie guests. The entire meal, from the chicken to the veggies, cooks on one sheet-pan, so clean-up will be extra quick. Transfer the chicken and potatoes, and any sauce in the bowl, onto a large rimmed baking sheet. Reply, Have you tried any recipes yet Vicki? Reply, Dill was a big flavour in my mother’s cooking (she was born in Ukraine). 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