Creating Bold & Flavorful Harissa Chicken with Potatoes, Leeks & Yogurt is simple when you follow these clear steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Chicken: In a large bowl, combine the harissa paste, olive oil, smoked paprika, salt, and black pepper. Add the chicken thighs and coat them thoroughly with the mixture.
3. Sear the Chicken: Heat a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs, skin side down, and sear for about 5 minutes until golden brown. Flip the chicken over and sear the other side for an additional 3 minutes.
4. Add the Vegetables: Remove the chicken from the skillet and set aside. In the same skillet, add the diced potatoes and sliced leeks. Stir to combine and cook for about 5 minutes.
5. Pour in the Broth: Add the chicken broth to the skillet, scraping the bottom to release any brown bits. Arrange the chicken thighs on top of the vegetables.
6. Bake: Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
7. Prepare the Yogurt Sauce: While the chicken is baking, mix the plain yogurt with a pinch of salt and a squeeze of lemon juice for added flavor.
8. Serve: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Serve the chicken and vegetables on a platter, drizzling the yogurt sauce on top. Garnish with fresh cilantro or parsley and lemon wedges.