SIMPLE AND TASTY WITH LAYERS OF FLAVOR. For Ottolenghi standards this is a really easy recipe.
The original one calls for a red grapefruit salad. I used pomelo instead. I really love pomelo, especially with a bit of spiciness to offset the tangy taste. This is the Ottolenghi recipe.
HERE’S MY TAKE:
- 8-10 chicken thighs (boneless and skinless)
- 2-3 tbsp harissa
- 1/2 tbsp tomato puree
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1 tbsp Greek yogurt
POMELO/PINK GRAPEFRUIT SALAD
- 2 pomelo/pink grapefruits
- a bag of arugula/rocket
- 1 tsp olive oil
- course sea salt and black pepper
- 2/3 cup pink grapefruit juice
- generous 1/2 cup lemonade
- 1 tbsp maple syrup (add more, if needed)
- 1/4 tsp salt
- a pinch ground cinnamon
- 1 star anise
*Don’t forget to scroll down for your Savory Sounds cooking soundtrack.
- Mix the marinade ingredients. Rub it all over the chicken thighs. Cover with cling film and leave in the fridge for 1-2 hours (you can leave it longer, and even overnight if you want).
- Peel and slice the grapefruit, reserving the juice to make the sauce.
- Preheat the oven to 220°C/425°F. Lay out the chicken thighs on a roasting tray, lined baking sheet and place in the hot oven. After 5 minutes, reduce the oven temperature to 180°C/350°F. Cook for another 12-15 minutes, until the chicken is almost cooked.
- While the chicken is roasting, place all the sauce ingredients in a small pan and bring to a light simmer. Simmer for about 20 min, or until reduced to a third.
- Just before the chicken is done, put the oven on grill/broil for 2-3 minutes to give it extra color. Remove from oven.
- Toss the rocket and grapefruit segments with the olive oil, salt and pepper.
- Serve chicken on pile of salad. Drizzle the sauce over each portion.
The harissa and pomelo (or red grapefruit) are a match made in culinary heaven!
MIGUEL CAMPBELL IS ONE OF MY FAVORITE DJS, and I went through a phase where I only listened to his music.
Here are a few of my faves. This is probably his most well-known remix:
This is another of my top Miguel Campbell picks:
And then… there’s Take Me: