The end of summer is near and my barbecue apathy is full on. No more hot dogs or hamburgs for me–the thrill is gone, baby. To get those coals fired up, I’m gonna need some new inspiration. You wouldn’t think the lowly chicken would inspire excitement, but it’s the perfect foil for all kinds of flavor. And this recipe infuses that tasty bird in three stages: first, a brine permeates the meat with moisture, then a zesty citrus marinade preps it for the grill, and finally a piquant Harissa Glaze coats the poultry as it finishes cooking. The result? An incredibly tender and juicy chicken, with a spicy kick that leaves your tongue tingling and your lips smacking. In true Moroccan fashion, I’ve paired this luscious bird with a side of couscous and a sweet/savory Orange and Olive Salad, which underscores the citrus and provides a nice contrast to the heat. Not bad for a last hurrah–I’d say this dish makes a perfect segue into fall!
Grilled Moroccan Orange Chicken with Harissa Glaze
& Orange and Olive Salad
Stir in minced fresh cilantro, kosher salt and freshly ground black pepper. Whisk in olive oil.
Harissa is a hot (hot!) chili paste from Tunisia and can usually be found in the international section of your market. To make the Harissa Glaze, in a small saucepan, combine the freshly squeezed orange and lime juices, honey, cumin, coriander, cinnamon and harissa.
Bring the mixture to a gentle boil, adjust the heat, and allow to reduce down by at least half, until it’s thick and syrupy.
Using tongs, place the chicken pieces on the grill skin side down and cook, covered for about 10 minutes. Turn the pieces over, brush the finished side with the Harissa Glaze, and continue to cook another 8 to 10 minutes, until cooked through.
Couscous is so easy to make, especially when it’s instant. Just follow the directions on the package: bring the water to a boil, turn off the heat and add the couscous and a pinch of kosher salt. Cover and let steam for 5 to 10 minutes.
Using a fork, fluff the grains of couscous. Add olive oil and stir well to coat. Season to taste with kosher salt and minced cilantro leaves.
Orange and Olive Salad is a Moroccan classic and one of my hubby’s faves. Begin by paring navel oranges to remove all peel and pith (the white bitter stuff). Cut off each end of the orange, stand on one end, then cut the peel away in strips.
Slice the oranges crosswise into 1/2″ thick slices and place in a bowl.
Top with thin slices of red onion, oil-cured black olives (not pitted), and cilantro leaves.
To make the dressing, mix orange juice with cumin and smoked paprika. If you don’t have smoked, regular paprika will work, too. Whisk in honey, sherry vinegar, and extra virgin olive oil, and season with kosher salt and freshly ground black pepper. Sprinkle dressing over salad and let macerate for a few minutes before serving.
For a special final touch, I drizzled a Moroccan delicacy on this salad: nutty argan oil. I’ll admit this is a tricky ingredient to locate (although it’s popping up in shampoos all over the place!), but if you can find it, go for it–it will add an unusual flourish to this salad, as well as many others.
Serve the hot and spicy chicken alongside the couscous and Orange and Olive Salad. An ice cold ale will perfectly accompany this meal…cheers to the last days of summer!
Serves 4:
1-4 pound chicken, cut into 8 pieces
Brine:
1/4 cup kosher salt
2 tablespoons sugar
5 to 6 cups cold water
Marinade:
1/2 cup orange juice
1 tablespoon lime juice
1 large garlic clove, pressed
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
pinch of red pepper chili flakes
1/4 cup minced cilantro
kosher salt and freshly ground black pepper
1/4 cup olive oil
Harissa Glaze:
1/2 cup orange juice
1 tablespoon lime juice
2 tablespoons honey
1 teaspoon Harissa, or more to taste
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
kosher salt and freshly ground black pepper
Orange and Olive Salad:
4 navel oranges
1/2 small red onion, thinly sliced
1/2 cup oil-cured black olives
cilantro leaves
Dressing:
1/4 cup orange juice
1/4 teaspoon cumin
1/2 teaspoon paprika, preferably smoked
1 teaspoon honey
2 teaspoons sherry vinegar
1/2 cup extra virgin olive oil
kosher salt and freshly ground black pepper