Israeli chicken with Moghrabieh, harissa-griddled peaches and mint from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lonion on August 07, 2025

    I really enjoyed this one, and it's a great savoury way to use in-season peaches. I was also a bit concerned the dish overall would be too sweet, but the flavours balanced well. I used pearl couscous as I had it on hand, but I used the whole cup for 2 servings (instead of 4), so I will keep that in mind for next time.

  • stockholm28 on August 31, 2014

    I thought this was excellent. I was afraid it might be too sweet with the brown sugar and orange juice, but it was nicely balanced and really moist considering it uses skinless thighs. My mustard options were Dijon and German, so I went with Dijon. I also used whole wheat Israeli couscous ... not sure if that differs from moghrabieh. This definitely will be repeated.

  • Jane on August 27, 2014

    I liked this a lot. It was quicker to make than I was anticipating - it's much simpler than it sounds. My chicken didn't look as dark and slicked with sauce as the picture - mine were pale and there was a lot of liquid and fat from the chicken. But the flavor was good. I made up Coleman's mustard from the powder and although it wasn't spicy, I could detect the mustard flavor. I didn't have moghrabieh so used quinoa and enjoyed the combination of grain, mint, griddled peaches and harissa. Definitely a repeater.

  • TrishaCP on August 10, 2014

    I thought the chicken baked in the orange juice was really delicious- very flavorful although as others have attested, the title makes one think you are going to get much more heat than the final product results in. (I used creole mustard, avoiding dijon based on other reports as I had no hot mustard.) I have yet to successfully cook moghrabieh- so I'm not sure if I'm doing something incorrectly, or if I just don't like it, but I didn't like it in this application, though I did enjoy the harissa-grilled peaches. I had to toast it and cook it much longer than the recipe indicated to avoid yucky doughy pasta balls, and overall, I think you'd be much better off using regular couscous or another grain.

  • Foodycat on July 28, 2014

    p. 136 Even with hot English mustard it only gave a subtle flavour, not much of a punch - mustard does tend to cook out quite easily. I used couscous instead of moghrabieh, because I didn't want to buy moghrabieh until I've finished the bag of couscous, a combination of mint and coriander leaves, and added a couple of sliced spring onions to the couscous. It was a very tasty meal but not nearly as spicy as I had expected. I don't have a griddle pan, so I just cooked the peach wedges on a hot frying pan, so they didn't look as fancy, but they tasted good.

  • hillsboroks on July 21, 2014

    The Moghrabieh and Harissa-Grilled Peaches are fabulous as a side dish to the chicken. I did not have a spicy mustard and used Dijon on the chicken but it turned out too bland. Next time I will find a spicy mustard. Also, make sure your oven is hot enough to really brown the chicken. My chicken was done but not as nicely browned as in the photo. Next time I think I will turn the oven temperature up a bit. We used some Harissa as a condiment on the leftover chicken and it was so much better than the first night's chicken.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.