Rating
0
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Active time
15 minutes
Total time
9+ hours
Yield
6 servings
Serving Size
1/6 of recipe
Nutritioni
Ingredients

2 cups plain Greek yogurt, divided

⅓ cup harissa

2 pounds boneless, skinless chicken thighs

2 ½ pounds sweet potatoes, diced

2 leeks

½ teaspoon lemon zest

½  teaspoons salt

1 ½ tablespoons olive oil

1 clove garlic

¼ teaspoon pepper

Optional: Fresh herbs, for garnish (such as parsley, dill, or mint)

 
Instructions
  1. Mix 1 cup of the yogurt with the harissa in a 1-gallon zip-top bag. Add chicken and sweet potatoes and massage to coat. Press out air and seal. Refrigerate for 8-24 hours.
  2. Set oven to 425°F. In a medium bowl, combine the leeks, lemon zest, salt, and olive oil.
  3. Using 2 large baking sheets, arrange chicken and potatoes in a single layer and roast for 20 minutes.
  4. Remove sheet pans from oven, toss the potatoes, then top each baking sheet with the leeks, and continue cooking until internal temperature of chicken reaches 165°F, about 25 minutes longer.
  5. While the chicken is cooking, mix 1 cup of yogurt, 2 tablespoons water, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
  6. Spoon the yogurt sauce over the cooked chicken and vegetables before serving, then top with fresh herbs of choice, if desired.

An Oldways recipe, courtesy of Kelly Toups

Nutrition

Calories: 450
Total Fat: 12g
Saturated Fat: 3g
Sodium: 540mg
Carbohydrate: 46g
Fiber: 6g
Sugars: 12g
Added Sugars: 0g
Protein: 37g

Yield: 6 servings

Serving Size: 1/6 of recipe


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