Weeknight Kitchen with Melissa Clark might be one of the best things that’s happened to me this month. (I mean, it’s only early September). But real talk, I very much appreciate easy recipe ideas, and the first episode is this mouthwatering Harissa Chicken with potatoes, leeks, and yogurt. YUM.
You can get the recipe and instructions here.
Here are a couple pointers from my experience making it:
- The recipe calls for 2 tbsp of harissa, but I like my dishes a little spicier, so I would do 2.5 or maybe even 3 tbsp
- I might just opt for all drumsticks next time because the meat is a bit more tender than thighs
- The yogurt sauce is SO good and easy to make. Not going to need to buy store-bought tzatziki anymore! I used Trader Joe’s organic cream top yogurt and it was perfect in consistency and flavor.
- Lastly, you can be generous with the lemon zest and juice. I used the juice of half a lemon, but with a full package of thighs and drumsticks, you can definitely use the whole thing.
JULIENNE CARROTS 