Quail Run Ranch

Not exactly Southwest but really, really good!…

I made my own harissa and used it as indicated in this recipe. It gives the whole business a special “kick” and I was surprised at how GOOD it was.

Ingredients

1-1/2 lbs. chicken thighs (skin on or not)

1-1/4 lbs. potatoes (russet or Yukon gold) sliced into inch thick rounds

2-1/2 t. sea salt

½ t. fresh ground pepper

2 T. harissa (or another thick hot sauce like sriracha)

½ t. cumin

4-1/2 T. olive oil (divided)

1 onion (or 2 leeks) sliced

½ t. lemon zest (or equivalent lemon juice)

For the sauce

1/3 c. plain yogurt (not Greek)

1 small clove garlic, grated

Greens

2 oz. arugula or any lettuce you like (I used romaine)

Prep

Combine the chicken and sliced potatoes in a bowl. Toss with 2-1/2 t. salt and ½ t. black pepper. In a small bowl whisk together the harissa, cumin, and 3 T. oil. Pour over the chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes or up to 8 hrs in fridge.

Meanwhile in medium bowl combine onion or leeks, lemon zest or lemon, a pinch of salt and 1-1/2 T. oil

Heat your oven to 425 degrees.

Arrange the chicken and sliced potatoes on a large rimmed baking sheet in a single layer while trying to keep them as far apart as possible so they get crispy. Roast 15 minutes, then toss the potatoes lightly. Then scatter the sliced onions or leeks over everything in the pan. Continue roasting until the chicken and potatoes are cooked through and everything is golden and slightly crispy (25-30 min).

Yogurt sauce

Place yogurt in a small bowl. Grate the garlic into it. Season to taste with salt and pepper. To serve spoon the sauce over the chicken and veggies.

Put greens in your bowl or scatter them over everything. Drizzle with a good olive oil and lemon juice if you wish.