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Sep 19, 2017
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Posts Tagged ‘harissa’

Recipe: Harissa Chicken

Friday, September 8th, 2017

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Using yogurt as a marinade is a great way to keep chicken tender and juicy. Like buttermilk, the acid in a dairy marinade actually tenderizes the meat and imparts its slightly tart taste to the chicken. Spicy harissa is tempered by the dairy and brightened by the lemon zest. Harissa can be found at most international food stores like Global Foods Market, Jay’s International Foods or United Provisions, but a decent substitute can be yours with just five ingredients. It’s not as complex as what you’ll find at the store, but it saved me an extra trip on a busy day.

 

Harissa Chicken
4 servings

½ cup plain Greek yogurt
2 to 4 Tbsp. harissa paste (Optional recipe follows.)
Zest and juice of 1 small lemon
1 tsp. kosher salt
½ cup olive oil
8 bone-in, skin-on chicken thighs or drumsticks
¼ cup torn mint leaves

• In a mixing bowl, whisk together the yogurt, harissa, lemon juice and zest and salt, then whisk in the olive oil.
• Place the chicken in a large zip-top bag and add the yogurt marinade. Seal the bag and massage the chicken to completely coat. Refrigerate at least 30 minutes or overnight.
• Prepare a charcoal or gas grill for medium-high, direct heat.
• Grill the chicken skin side-down 3 to 4 minutes, then flip and cook another 3 to 4 minutes, until a thermometer inserted into the thickest part of the meat reaches 160 degrees.
• Arrange the chicken on a serving platter and immediately top with the mint so the heat releases the oils.

 

Quick Harissa Paste
1/3 cup

5 to 6 garlic cloves, minced
5 Tbsp. extra-virgin olive oil
1½ Tbsp. smoked paprika
2 tsp. coriander
1 tsp. red pepper flakes
½ tsp. kosher salt

• Combine all the ingredients in a glass bowl and microwave 15 to 30 seconds, until fragrant. Whisk to combine and let cool. Store refrigerated in a sealed jar.

 

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

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Trendwatch: A look at what’s on the plate, in the glass and atop our wish list (Part 1)

Tuesday, August 4th, 2015

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1. The Wonder Years: Children of the ’70s can’t complain: Their parents let them run amuck outside, eat cheese from a spray can and buy candy cigarettes at the corner drugstore. Relive those glory days at Sidney Street Cafe, where house-made Wonder Bread is turned into panna cotta on a deconstructed tuna fish sandwich, or head to The Libertine for the aged white cheddar “Cheez Whiz” atop the burger. Finally, go to Social Gastropub in Edwardsville and get the lobster and shrimp pie topped with smashed Ritz crackers and reminisce about all the crushed crackers (or corn flakes) your mom sprinkled over every genius casserole.

2. Move over, Sriracha: Harissa, a red-hot North African condiment, has immigrated to the Midwest. Find the garlicky chile pepper paste accenting carrots at Basso, veggies and rice at Eclipse and the tomato salad at Cleveland-Heath. Harissa meted meatier fare at Element, where chicken wings were dunked in harissa hot sauce, and it added oomph to roasted cauliflower at Taste, too. It even served as inspiration for a dry-spice blend dusting the farro salad at Juniper.

 

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3. Steamed buns head West: Everyone is putting a spin on Asia’s answer to the burger lately. East meets West in Peacemaker’s steamed bun roll stuffed with lobster and sour cabbage and in Kitchen Kulture’s everything-bagel steamed bun filled with house-made pastrami. In September, Blood & Sand will begin stuffing its house-made everything-bagel steamed bun with chopped chicken liver, but in the meantime its Peking bun holds Maryland-style crab cake.

 Click here to see Part 2 of Trendwatch. 

-Photo by Carmen Troesser

Just Five: Carrot-Orange Salad with Harissa

Tuesday, January 20th, 2015

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I was introduced to harissa, a spicy North African chili paste, when I first devoured Ben Poremba’s Moroccan Shredded Carrot Salad at Olio. Since then, this spicy aromatic salad has been on my list of inspirational Just Five dishes for a long time.

Harissa is made from ground chilis, garlic and aromatic spices that is as versatile as it is pungent and nuanced. It’s great on anything from eggs and meat to flavoring soups and stews and is available at most international grocery stores or specialty food shops (or try making your own harissa with this recipe).

The original salad uses cilantro and mint, but I opted to cut the cilantro since a number of people have a scientifically proven aversion to the stuff. I also bulked it up a bit with a handful of arugula and used multicolored carrots for a fun pop of color.

 

Carrot-Orange Salad with Harissa
Inspired by a recipe from Olio’s Ben Poremba
4 servings

2 oranges
2 cups shredded carrots (about 4 carrots)
¼ cup chopped fresh mint
2 Tbsp. harissa
Pinch kosher salt
3 Tbsp. extra-virgin olive oil
3 cups arugula or mixed greens

• Supreme 1 orange by peeling and removing the pith with a sharp knife and then slicing between the membranes. Add the orange sections to a large bowl. Slice the other orange in half and supreme 1 half in the same manner as before, adding the segments to the bowl.
• Toss the shredded carrots and mint in the bowl with the oranges. Set aside.
• Juice the remaining orange half in a small bowl and whisk together with the harissa and a pinch of salt. Continue whisking and drizzle the olive oil into the dressing until emulsified. Pour the dressing over the carrot and orange mixture and toss to coat.
• Place a handful of arugula into 4 plates and divide the carrot salad evenly between the plates. Drizzle any remaining dressing over the salads and serve.

 

 

31 Days of Salad: Olio’s Moroccan shredded carrot salad

Friday, January 3rd, 2014

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This flaming orange salad at Olio in Tower Grove is all about balance. Spicy harissa cuts down the sweetness of carrot and orange segments, while salty pecorino complements a refreshing blend of mint, chives and orange blossom water. There isn’t another dish on our salad list like this one; it’s not to be missed.

 

 

 

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