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Harissa-marinated chicken with red grapefruit salad from Ottolenghi: The Cookbook (page 119) by Yotam Ottolenghi and Sami Tamimi

  • rocket
  • red peppers
  • caraway seeds
  • chicken thighs
  • ground cinnamon
  • coriander seeds
  • lemons
  • maple syrup
  • red onions
  • whole star anise
  • tomato purée
  • Greek yogurt
  • cumin seeds
  • red grapefruits
  • red chiles
  • dried red chiles
  • ruby grapefruit juice

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Notes about this recipe

  • chawkins on November 18, 2016

    Very good, per my husband. I was going to use tangerine and lime for the grapefruit substitute because I cannot eat grapefruit. As it turned out, I got a stomach virus, after marinating the chicken, so it stayed in the marinade for close to 48 hours. And since my stomach was still recovering, I just used grapefruit and made it for my husband. I had a little bite of chicken without the sauce, it was quite good, I used a store brought jarred harissa. The sauce smelled wonderful.

  • okcook on February 22, 2016

    Just made this last night using a friend's homemade Harissa. I used skinless boned chicken thighs. As TrishaCP described. I made half the sauce and had plenty.

  • vhague on February 18, 2016

    Fantastic flavor on the chicken once it was done marinating. Great recipe, and couldnt be simpler if you buy a good quality harissa instead of making from scratch.

  • Queezle_Sister on January 26, 2014

    I prepared this with store-bought harissa (my bad, but I had the jar in the fridge), and greek yogurt. So easy to get the chicken marinating and then cooking. The sauce took a bit longer. I suggest you get the sauce reducing before putting the chicken into the oven. In typical Ottolenghi style, this recipe will produce a flavor explosion in your mouth. Note that one could probably get by with 1/2 the sauce, or even less maybe. I don't like using so much maple syrup!

  • TrishaCP on July 01, 2013

    Another delicious one from Ottolenghi. This dish is really all about the interplay between spicy, sweet, bitter, and tart flavors and gauging the correct balance between them. I screwed up the harissa (overestimated the spice from my chiles), but was able to recover the balance with some hot sauce.

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