I'm in a radio right now. Every time I sit down to write, I get distracted or think that my subject is banal and not worthy of the keystrokes it takes to stifle another sentence. Even for something as amazing as this oven-roasted Harissa Chicken.
Is that funny? Take this oven-roasted harissa chicken. When I did it (with the recipe ofOttolenghi, The Cookbook ), I was completely powerless. I was dizzy with the flavors and had serious caveman fantasies of devouring one of those juicy thighs.
Then I sat down and wrote about it – and Nothing , I could not understand the words. They all soundedexaggerated , Writing pad? Could be. The thing is, I've come back to this post four or five times now and still have the same problem. It can not do that Be a topic – I mean, this one Chicken is tender and fleshy with a little bit heat , So my love child would taste like chicken. To graphic?
Well, I suppose you would become one similar Have reaction. And unlike so many Chef y recipes that are four pages long, this one is even feasible in my small kitchen. Arrange the Harissa marinade the night before and let the pieces of chicken soak in it. The yogurt helps soften the chicken and the peppers, chilies and spices give it a spicy heat.
The next day, place the chicken on a large framed baking tray. Sprinkle with a little thinly cut red onions and fresh lemon and fry.
And look at that Result. I mean, it is beautiful , right? And the smell !!! If it were up to me, it would be a Scratch-N-Sniff site! Limitations of technology …
- 1 Red pepper
- 1.4 teaspoon coriander seeds
- 1.4 teaspoon Caraway seed
- 1.4 teaspoon Caraway seed
- 1.2 teaspoon olive oil
- 1.4 yellow onion roughly chopped
- 3 cloves garlic coursely hacked
- 2 mild fresh red chillies gutted and roughly chopped
- 1.8 teaspoon red chilli flakes
- Peel and juice of a lemon
- 1 1/2 teaspoon tomato paste
- 1 teaspoon kosher salt
- 2 tablespoon Greek yogurt
- 6 chicken thighs bone Inside , Skin on, trimmed from excess fat
- 1 lemon thinly cut in 6 rounds.
- 1 small Red onion peeled and thinly sliced
- 1.4 Cup coriander leaves for garnish
- Preheat oven to 400 degrees. Place the whole pepper on a baking sheet and cook for 25 minutes or until the skin turns black and the meat is tender. Remove from the oven and put in a small paper bag. Roll up the end of the bag and let the pepper steam.
- In a small pan toast with coriander, cumin and cumin until it smells, and begin to sizzle and popping, about 3-4 minutes. Transfer to a mortar and pestle or spice mill and grind or pulse to a powder.
- Heat the oil in a pan over medium heat and add the onion, garlic and fresh chillies. Cook for six to eight minutes until fragrant and slightly browned.
- Peel the skin and remove the seeds from the pepper. Put the meat of the pepper in a blender. Add the spices, onion mixture, red pepper flakes, lemon juice and peel, tomato paste and salt.
- Pulse until well combined. Pour the mixture into a bowl and add the Greek yogurt and stir.
- Put the chicken thighs in a gallon of zip-top baggie. Add the harissa mixture. Press most of the air out of the bag and seal it. Work the harissa and chicken together until the thighs are well covered. Cool overnight.
- Preheat the oven to 425.
- Place the chicken thighs well distributed on a large baking sheet. Sprinkle the onion pieces over and around the chicken. Cover the chicken thighs with a slice of lemon and fry for 5 minutes. Reduce the oven temperature to 350 and cook for another 12-15 minutes until the chicken is almost cooked. Then put it under the grill for 2-3 minutes to give it an extra color and cook it completely. Sprinkle with fresh cilantro just before serving.
- Delicious with jasmine rice, couscous or crispy roasted potatoes.