Harissa Spiced Honey Roasted Chicken Thighs with Persimmons and Lemons

This spicy harissa and persimmon chicken is a little sweet, a little spicy, and packed with flavor! It’s the perfect one-skillet winter meal!

Serves 4

Ingredients:

For the Marinade:
1 cup full-fat Greek yogurt
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon lemon juice
1-4 teaspoons harissa dry seasoning or paste, to taste
2 teaspoons ground cumin
1 teaspon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

For the Chicken:
4 to 5 bone in, skin on chicken thighs
Salt and ground black pepper
1 tablespoon olive oil
½ cup white wine
1 large shallot, sliced
2 cloves garlic, finely minced
3 to 4 fuyu persimmons, sliced
2 lemons, sliced
1 teaspoon fresh thyme
1 teaspoon fresh rosemary,finely minced
1/4 cup water

 

DIrections:
In a small bowl, whisk together all of the marinade ingredients. Place the chicken in a shallow dish or Ziploc bag, cover with the marinade and toss to coat. Let marinate for 1 hour at room temperature. For best results, allow the chicken marinate in the fridge overnight, just be sure to let it come to room temperature for an hour before cooking.

Preheat the oven to 350°F.

Heat the olive oil in a large cast iron skillet over medium-high heat.Shake off excess marinade before searing the chickenm but do not wipe it all off as that’s what gives you the flavorful crust Sear the chicken for 3-4 minutes on each side or until there is a golden brown crust. Remove from the skillet and place ona clean plate and set aside.

Pour in the wine to deglaze the skillet, then add in the thyme, rosemary, garlic shallots, persimmons and lemons. Add the water. Return the chicken back to the skillet and place the skillet in the oven. Bake for 30 to 35 minutes or until the chicken is cooked through to an internal temperature of 160°F and the skin is crisped.

Remove from the oven and let rest for 10 minutes before serving.

 

 

Cook’s Notes:

Yogurt:
You can substitute the Greek yogust with plain full fat yogurt.

Chicken:
Chicken Breasts can be used in place of the chicken thighs, if desired.


Persimmons:
There are two main types of persimmons that you’re likely to see at the grocery store between October and Januray, hachiya and fuyu.

Hachiya persimmons are elongated and shaped like a heart or acorn, they are very astringent, like quince, before they are ripe You don’t want to eat them unless they are extremely soft to the touch (almost soupy on the inside).

Fuyu persimmons are shaped like a tomato like the ones above in the photo, and have a delicately sweet flavor similar to peaches. They can be eaten when they are still very firm and are still delicious when they soften.For this recipe, you would want them on the firmer side.

Note that persimmons that are very firm will last at home for about two weeks if stored in the crisper draw in the fridge.


Grilled Salmon Steaks and Cucumber Salad

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Salmon steaks, cut crosswise through the backbone, instead of fillets makes got the prefect grilled fish. The steaks are thicker, making them easier to flip while grilling. A yogurt-based cucumber salad packed with fresh herbs acts both as a sauce and a side dish for salmon in this low-carb seafood dinner.

Serves 4

Ingredients:
1 seedless English cucumber,thinly sliced
1/2 small red onion, very thinly sliced
1/2 teaspoon salt, plus more for seasoning
4 salmon steaks
5 tablespoons olive oil, divided
1/2 cup plain Greek yogurt
2 teaspoon white wine vinegar
1 1/4 cup loosely packed fresh dill, finely chopped
1/2 cup loosely packed fresh mint, finely chopped

Directions:
Set grill or grill pan to medium-high. In a large bowl, season the cucumber and red onion with the salt, tossing to combine. Let stand at least 15 minutes.

Meanwhile, with paper towels, blot the salmon until dry. Brush on both sides with 2 tablespoons of oil. Season with salt and pepper. Place salmon on grill and cook 5 minutes per side, until cooked through. Meanwhile, drain cucumber and onion well.

In the same large bowl, whisk together the Greek yogurt, vinegar, dill, mint, and remaining 3 tablespoons of oil. Season with salt and pepper to taste. Fold in drained cucumber and onion. Serve with salmon.

Grilling Notes:
To prevent sticking, be sure your grill is very clean and very hot before placing the salmon on it. When flipping, if the salmon does not lift from the grate easily, wait 15–30 seconds, then try again.

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Caramel Clementines

IMG_0219 Caramel Clementines.jpg

 

Fresh orange slices bathed in a butterscotch caramel sauce — is simply divine, bright, and bold. Known as “aranci caramellizzati” in Italy, it was first introduced by food writer Elizabeth David in her 1954 work, Italian Food. who wrote appreciatively of caramelized Sicilian oranges. This stylish confection was popularized in the 1970s in a cooking course published as a monthly magazine by London’s Le Cordon Bleu. Exotic and sweetly astringent, they were a standby of posh dinner parties throughout the Commonwealth, the sort of dish that was not particularly difficult to make but still signaled a home cook’s understanding of elegance. Similar desserts were all the rage on London dessert carts during the ’80s. Today, there are a number of modern recipes for this dessert by British cooks such as Nigel Slater and Sophie Grigson. Even Nigella Lawson offers a similar recipe in Forever Summer and suggests serving the oranges with yogurt. If yogurt is not your style, this dessert is versatile enough that you can accompany caramelized fruit with a slice of pound cake or vanilla ice cream, if you desire. Also, think about serving it over meringues to make it an caramelized orange pavlovas.

Adapted from Matthew Card 
Milk Street Magazine, 2017

Serves 6

Ingredients:

4½ pounds of clementines or 8 navel or cara medium oranges
1 cup sugar
2 cinnamon sticks
2 tablespoons salted butter
3/4 cup fresh orange juice
A splash of triple sec or Grand Marnier
Pistachio nuts, for garnish (optional)

For serving:
Plain Greek Yogurt

Directions:

Carefully peel the clementines and slice crosswise, into thirds. If using oranges, cut the top and bottom ½ inch off of the oranges. Stand each orange on one of its flat ends and use a sharp knife to cut down and around the fruit, peeling away all the skin and pith. Thinly slice the oranges crosswise. Evenly shingle the sliced fruit in a 9 x 13-inch baking dish.

Combine the sugar, ¼ cup of the orange juice, and the cinnamon sticks in a medium saucepan. Bring to a boil over medium-high heat, 2 to 3 minutes,  and cook, swirling the pan occasionally, until the sugar begins to color around the edges, 3 to 5 minutes. Note that the bubbles should go from thin and frothy to thick and shiny. Reduce the heat to medium-low and cook, swirling the pan often, until the sugar is coppery-brown, 1 to 3 minutes.

Remove the pan from the heat, add the butter, and whisk until melted. Add a splash of the remaining orange juice  and whisk until smooth. Note that the mixture will steam and bubble vigorously, then add the remaining orange juice and triple sec and whisk until fully incorporated. If the caramel separates and sticks to the bottom of the pan, return it to the heat and simmer until the hardened caramel dissolves. Pour the caramel evenly over the oranges, cover with plastic wrap, and allow to stand for 25 minutes.

Using a slotted spoon, transfer the oranges to a serving platter or individual plates. Remove and discard the cinnamon sticks and whisk the caramel to recombine. Pour the caramel over the oranges. Cover with plastic wrap and allow the fruit to stand at room temperature.

To serve, spoon  a large dollop of yogurt into a bowl and top with the fruit and lightly drizzle with the caramel sauce. Garnish with a sprinkle of pistachio nuts.

Cook’s Notes: 

Don’t think about the caramel’s color for the first few minutes. The sugar mixture will melt, froth furiously as the heat increases (and moisture evaporates), and finally subside into larger, shinier bubbles before coloring. If the sugar browns too quickly, slide the pan off heat and whisk steadily to incorporate cooling air.

You can also use an assortment of citrus fruits instead of just oranges. The differences in size, acidity and sweetness make the dish all the more fascinating.

Also, to switch up the flavor, replace the cinnamon sticks with two star anise (our favorite) or six cardamom pods (lightly crushed). Use granulated white sugar, not a “natural” sugar, since the latter will make the color of the caramel hard to judge. Unsalted butter and a pinch of salt replaces salted butter. You also can serve the oranges with ice cream, pound cake or topped with a handful of toasted and chopped nuts.

The original recipe calls for the dessert to  be served cold, but we liked it more at room temperature, where the fruit seemed more flavorful.

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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