Harissa Chicken & Chickpeas
October 1, 2016
Bon Appétit (Zameron)QED 2016 Serves 4, Preheat oven 425°
- 1 Tb olive oil, 3 LB ( 8 – skin on, bone in chicken thighs), Season in salt & pepper. Heat in oven proof skillet med-hi, 5 min per side. Remove from pan.
- Soften finely chopped small onion & 2 cloves garlic in pan, about 3 min.
- Add 2 TB tomato paste. Cook, stirring until darkened about 1 minute.
- Add 2 cans drained chickpeas, ¼ C Harissa paste (mild), ½ C chicken broth. Bring to simmer.
- Return chicken into pan, nestle into chickpeas, skin side up. Bake 20 minutes.
- Remove from oven, serve topped with ¼ C chopped parsley and lemon wedges.
Harissa Hollandaise
June 17, 2014
2014 WSJ, serve with asparagus potato frittata. Serves 4
- 1 egg yolk
- ½ tsp water
- ½ tsp harissa paste
- 6 TB melted butter, just warm
- juice from ½ lemon
Whisk yolks, water and harissa then beat until frothy in a bowl over simmering water.
Remove from heat.
Whisk in 1 TB butter at a time, keep bowl warm. season with lemon juice and salt & pepper.
Frittata
¼ C olive oil, ½ LB yukon gold potatoes, quartered and sliced thin, ½ C thin sliced sweet yellow onion,¾ C asparagus cut into ½ inch long pieces, 4 eggs beat until frothy. 450° Oven. Cook oil,potatoes & onion cast iron pan until done approx 12 min. Add cooked asparagus (boil 2 min). fold eggs, potatoes & asparagus into skillet, cook 8 min until sides set then transfer to oven for 10 min.
Olsson Recipes 