Harissa Marinated Chicken With Grapefruit Salad
1 red bell pepper
¼ tsp coriander seeds
¼ tsp cumin seeds
¼ tsp caraway seeds
½ tbsp olive oil
1 small red onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 mild fresh red chiles, seeded and coarsely chopped
1 dried red chile, seeded and coarsely chopped
1½ tsp tomato paste
2 tbsp lemon juice
½ tsp salt
1 tbsp Greek yogurt
1-3 Ib / 800 g chicken thigh meat (8 to 10 thighs)
2 red grapefruits
4 oz / 120 g peppery wild arugula
1 tsp olive oil coarse sea salt and freshly ground black pepper
⅔ cup / 150 ml pink grapefruit juice
generous ½ cup / 130 ml
⅔ cup / 150 ml maple syrup
¼ tsp salt pinch of ground cinnamon
1 star anise
* To make the marinade, over the an a gas stove top or under a very hot broiler, roast the red purist until blackened on the outside.
This typically takes about 8 minute on an open flame or 15 to 20 minutes under a very hot broiler. Place the pepper in a bowl, cover with plastic wrap, and leave to cool. Peel the pepper and discard the seeds.
2 Place the coriander, cumin, and caraway seeds in a dry frying pan over low heat and toast lightly for 2 minutes. You should be able to smell the aromas of the spices. Transfer them to a mortar and grind to a powder with a pestle.
3 Heat the olive oil in a frying pan, add the onion, garlic, and fresh and dried chiles, and fry over medium heat for 6 to 8 minutes, until they turn a dark, smoky color. Now blitz together all the marinade ingredients except the yogurt in a food processor or blender; you will have a pure harissa paste.
4 To marinate the chicken, mix the paste with the yogurt and use your hands to rub it all over the chicken thighs. Layer them in a plastic container, seal, and refrigerate overnight.
5 The next day, to make the grapefruit salad, take each grapefruit and use a small, sharp knife to slice off the top and tail. Now cut down its sides, following its natural lines, to remove the skin and white pith.
Over a small bowl, cut in between the membranes to remove the individual segments. Squeeze any remaining juice into a bowl and keep it to make up the ⅔ cup / 150 ml juice required for the sauce.
6 Preheat the oven to 425°F / 220°C. Lay out the marinated chicken pieces, spaced well apart, on a large baking sheet and place in the hot oven. After 5 minutes, lower the oven temperature to 350°F/ 180°C and cook for another 12 to 15 minutes, until the chicken is almost cooked through. Now place the chicken under a hot broiler for 2 to 3 minutes to give it extra color and cook it through completely.
7 Meanwhile, place all the sauce ingredients in a small pan and bring to a light simmer. Simmer for about 20 minutes, or until reduced to one-third.
8 To serve, toss the arugula and grapefruit segments with the olive oil, salt, and pepper. Pile in the center of 4 serving plates, put the warm chicken on top, and drizzle about 1 tablespoon of the sauce over each portion.