We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 1 teaspoon cayenne pepper
- 8 small chicken breast halves with skin and bones
- 8 chicken thighs with skin and bones
- 1 cup (about) all purpose flour
- 4 tablespoons (about) peanut oil
Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon resealable plastic bag. Pour oil mixture over; seal bag. Turn bag to coat chicken with marinade. Chill overnight.
Preheat oven to 475°F. Transfer chicken to rimmed baking sheet, shaking off marinade. Sprinkle chicken all over with flour. Heat 1 tablespoon peanut oil in large skillet over medium-high heat. Working in batches, add chicken to skillet. Cook until golden, adding more oil as needed, about 3 minutes per side. Return chicken to baking sheet, skin side up. Roast until cooked through, about 15 minutes. Serve with Harissa Sauce.
This Moroccan dinner party offers an exotic palate of flavors and aromas to delight the senses and awaken the taste buds. The unique combination of spices come together to create a three-course taste of a far-away land.
Toasted Sesame Seed-Crusted Lamb Meatballs with Sweet Harissa Yogurt Sauce
Roasted Ginger Cake with Honey-Lemon Fruit
Moroccan Chicken Tagine
Couscous Salad with Chickpeas, Dates & Cinnamon
Friday, April 30, 2021
Sheet Pan Chicken and Vegetable Bake - Weekend Recipe
One last chicken recipe and one more sheet pan recipe. I plan to spend the entire weekend outside, because the beds need preparation, and the plant sales start next week. I will be working in or layering on compost and mulch and getting the last of the leaves out of the beds.
We got no more than 1/4 inch of rain this week to my disappointment, but it did sprinkle many times keeping the soil damp for my germinating seeds. I have planted my Black-eyed Susan Vine and comfrey seeds, two plants I am very excited about having this year.
As a result of all these garden plans, I am planning two sheet pan dinners, this one and one with pork which I will eventually share. This one has the hint of lemon that I love with chicken and easy vegetables I have on hand. If you do not have any shallots, just finely dice an onion for that good flavor.
Sheet Pan Chicken and Vegetable Bake
- 2 (8 ounce) boneless, skinless chicken breasts, cut in half crosswise
- 12 ounces baby Yukon Gold potatoes, halved lengthwise
- 8 ounces carrots, diagonally sliced into 1-inch pieces
- 8 ounces celery, diagonally cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons ground coriander, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 2 tablespoons lemon juice
- 2 tablespoons chopped shallot
- 1 tablespoon whole-grain Dijon mustard
- 2 teaspoons honey
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh dill
- Lemon wedges
Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large, rimmed baking sheet. Arrange potatoes, carrots and celery in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.
Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Remove the pan from the oven switch the oven to broil. Stir the potato-carrot-celery mixture. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven sprinkle evenly with parsley and dill. Serve with lemon wedges.
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared. This year we have 12 new topics, different from the topics of last year.
To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019 , or Recipe2020 .
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month. All recipes this year will be tagged Recipe2021 so you can find them all.
Not great. Quite sweet, even when I cut the sugar. It's a nice start to something, but I wouldn't make this again.
Iɽ give it a zero if I could. Had several versions of harissa and this is, by far, the worst. Absolutely disgusting.
am commenting only on the harissa, as i used this recipe for some other dish, but the cinnamon chicken is next on my dinner bucket list that said, this sauce was really good AFTER i added cumin and juice of half a lemon i omitted the salt and sugar b/c we don't eat that much added salt or sugar anymore the pack really liked this sauce, so i know it will be a regular around here 0)
This Harissa recipe is lacking a key ingredient, in my opinion, to make it authentic: cumin seeds. The ratio of seeds that I've found to work well is 3-2-1 as in 3 tsp. cumin seeds, 2 tsp. coriander seeds, and 1 tsp. caraway seeds. I also prefer heat in Harissa which is also sorely lacking here.
Add preserved lemon to taste. Char peppers more than usual to bring out smoky flair. Fantanstic
Whoops! That review was for Grilled Asian Flank Steak, on this site, Delish!
I made this for a party of six for dinner. Everyone, including myself thought it was delicious. Even got a couple "awesomes." I did marinate it overnight, used regular cabbage for the slaw as that was on hand. Tasted wonderful. Really enjoyed it.
Easy to make (if you use jarred roasted peppers) with complex flavor results. The only thing I did differently was to add a squirt of lemon juice to counter balance the sweetness of the peppers. Next time, I'll use less sugar. Served with broiled fish over couscous.
Excellent! Not sure what this should taste like, as I once made a different Harissa recipe that was totally different. Note that I wasn't impressed with my first attempt, however I can see that this latest receipe will be a standard condiment in my refrigerator. I used a dried red pepper instead of the crushed pepper and it worked nicely. Many other recipes use cumin and I'm pondering adding some to my next batch. Another thing I did was to only use one tablespoon of oil to reduce the calories. I assume the shelve life will be shortened but I think it will be consumed quickly.
Wow - what a fantastic sauce! I made this to go with the Moroccan-Style Vegetable Stew on this site. Substituted a jar of Trader Joe's Fire Roasted Piquillo Peppers for the fresh, agave for sugar, and cumin seeds for caraway since I was out. Sublime!
I made this sauce to go with the Shrimp Phyllo Purses recipe on this site (instead of the sauce included with that recipe). It went well together, but I didn't fall in love with the sauce on its own. No acid to balance the sweetness. Maybe next time I need a red pepper sauce I'll try it again and add a splash of red wine vinegar, to taste. I used fresh red peppers but honestly think jarred would have been just as good, and a lot easier.
I am addicted to this sauce. It is fantastic. I've used my own roasted peppers and I have used jarred peppers and - much to my surprise- I didn't find any difference. It is, I think, the toasted seeds and garlic that makes this sauce a winner. I serve it with grilled lamb chops, grilled/poached chicken, and even grilled shrimp. Try it!!
This sauce is a winner! I, too, used jarred red peppers due to others' recommendations: a 32-oz jar of Sclafani "Red Pepper Hulls" the whole quart, drained. Perfect! Easy! I also ground the toasted seeds and was glad. I hit the occasional whole one and found it annoying.
Thanks to the other reviews, after I toasted the coriander and caraway seed, I ground them in my spice grinder and then tossed them into the food processor. That helped avoid biting down onto whole spices, of which I am not a huge fan. Great with the Swiss Chard and Lima Bean soup, but sounds great for almost any foods.
Very tasty and healthy sauce. Because I'm not a huge fan of whole spices, after I toasted the coriander and caraway seeds, I used my spice grinder to fine grind them. A mortar and pestle would work as well.
The flavor was terrific (with tweaking), but we didn't like the texture of the seeds. They stayed very crunchy even after being pureed. Next time I will use more ground coriander and leave out the caraway (not one of my favorite flavors anyway). I also used canned roasted red peppers (thanks, reviewers) and added quite a bit more spice than the original recipe called for. I served the sauce with grilled potatoes and we liked it a lot. Next time will try it with chicken.
This was great! I need harissa for a recipe and couldn't get it in the store so I made this. It was way too much, so I just put it in a jar and used it for sandwiches. It stayed good for quite a while. Will definitely be making this one again.
What a great recipe. my husband said it's the best one he's ever had. Loved all the tips. Thanks.
Wow, this stuff is amazing! I also subbed pre-roasted red bell peppers, and since I wasn't sure how much to use, I used the entire jar, drained. It was the perfect amount. This tastes even better the next day.
I've always wanted to try harissa, but never had the opportunity until I tried this great recipe. Will definitely make this again! The only change I'll make will be to grind the caraway and coriander in a spice grinder first. It's just a personal preference--I'm not crazy about the flavor of coriander when I bite down on a larger piece of it.
After being in France where you find harissa everywhere in tubes (even the school cafeteria!), I was really annoyed not to be able to find it in any of my local markets. However, I'm glad its unavailability led me to this recipe. It has a depth and complexity of flavor that can't be matched by store-bought. Good-quality jarred roasted peppers work fine and make this fast and easy, but DON'T skip toasting the spices and garlic. I usually don't like caraway but it adds just the right note. Great in couscous, on chicken, and just about anything else you can think of.
I've seen recipes for this sauce before but always thought it was complicated. This one is very easy. I used jarred bell peppers too and it still came out wonderful. I'm looking forward to making a big batch of this and canning it to give as gifts. I can already see lots of uses for harissa (it was great w/the cinnamon chicken).
Spicy! Omitted the caraway seeds since I didn't have any. pretty tasty -- gave flavor to the Lima Bean/Chard soup.
Served this with the cinnamon-roasted chicken with harissa sauce, as suggested. Wow! This is great and nothing like the harissa sauce you buy in tubes and use with couscous. I cheated and used roasted peppers from the market - they were authentically flaked with black from the roasting and I don't think they hurt the end result (and saved me a lot of effort). In addition to marrying perfectly with the chicken, this would be great with lamb and even grilled fish.
Spice Rubbed Chicken Drumsticks
These Spicy Chicken Drumsticks are easy to make and perfect for weeknight dinner. The drumsticks are coated in a blend of spices that creates the perfect balance of flavours that’s so tasty! They are oven baked until they form a delicious crispy skinned crust. These drumsticks are Paleo, Whole30, Keto, Dairy Free, Grain Free, Gluten Free and Specific Carbohydrate Diet Legal.
Getting bored of having the same chicken dishes over and over again? Truthfully I have been in a chicken rut for years now, 9 times out of 10 relying on the same chicken breast recipes and only switching to boneless skinless thighs when I’m feeling wild and crazy. What can I say, I really live life on the edge.
So this spicy chicken drumsticks recipe is completely outside my comfort zone, and I’m really not sure why!
If you are looking for an affordable cut of meat, it’s hard to beat the drumstick. The meat is incredibly flavourful thanks to the bone, and I find them very hard to overcook (is there anything worse than dry chicken).
Seeing as I am terrible at planning ahead, I decided to go with a spice rub for this recipe, rather than a marinade. With a simple selection of spices that can be found in most cupboards, this is an easy dish to prepare that’s perfect for mid week dinner.
I used coconut oil to help get the skin nice and crispy, but olive oil, melted ghee or butter would also do the trick.
I find that adding the spices half at a time ensures that they really stick to the chicken and don’t rub off onto the baking tray.
If you aren’t a fan of drumsticks, this rub would also work well on breasts, thighs or wings. I would recommend using chicken with the skin on because it makes the chicken so much more juicy and flavourful.
These spicy chicken drumsticks are a great recipe to make in a double batch and then use leftovers throughout the week in salads, packed lunches etc.
Here are a few more easy chicken recipes that you might enjoy:
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Moroccan Roasted Potatoes
We eat a lot of roasted potatoes at my house. They’re always a hit with my family, but I really wanted to try something a little different, and these Moroccan Roasted Potatoes were the answer!
The unique blend of herbs and spices were a welcome change from our usual roasted potatoes, and the beautiful color of this aromatic side dish makes it especially appealing.
With hints of warm ground cinnamon, smoky paprika and a spicy kick from a dash of cayenne pepper, these potatoes are perfect for serving alongside grilled chicken, pork chops, or a juicy steak. A garnish of fresh chopped cilantro adds even more color and flavor.
My boys loved these potatoes, and kept proclaiming, with their mouths full of food, “Mmmm…..what’s in these potatoes mom? They’re really good!” I love getting rave reviews at the dinner table!
The turmeric gives these potatoes their beautiful golden color, but be aware that if you toss the potatoes with your hands (which is what I usually do when prepping this kind of recipe) your hands will also take on a lovely golden hue.
So for this recipe, I recommend tossing the potatoes, oil and spices together gently with a large wooden spoon, then spreading everything onto the baking sheet for roasting.
Any kind of potato will work in this recipe, but my favorites are Yukon Gold or red potatoes. This particular combination of spices works wonderfully with sweet potatoes too.
If you’re looking to serve something a little more flavorful and exciting than your typical roasted potatoes, you’ll definitely want to give this Moroccan Roasted Potatoes recipe a try. You won’t regret it!
Maple Glazed Baked Salmon
Maple Glazed Baked Salmon makes for a nutritious, quick and easy healthy dinner recipe! Only a few basic ingredients are needed to make this sweet and crispy salmon come to life! Serve it to friends and family for a lovely evening in.
For me, the fall is all about fuzzy socks, oversized sweaters, and maple EVERYTHING!
In fact, fall is what inspired me to make this maple-glazed salmon recipe. I receive a great amount of enjoyment out of combining sweet and savory flavors to create ultra palatable meals, and this easy dinner recipe is exactly that – scrumptious!
The salmon turns out nice and crispy, yet moist and tender, with a nice balance of herby, savory flavors with that delectable maple glaze.
The best part? It’s quick and easy to prepare, yet appears fancy!
If you tried my Crispy Honey-Glazed Salmon Recipe from a few years ago, you’ll absolutely love the maple version just as much!
Is there anything Everything But The Bagel Seasoning can't do?
About Kelli Shallal MPH RD
Kelli Shallal MPH RD is a Phoenix, Arizona based Registered Dietitian with a Masters in Public Health from Loma Linda University. She is a blogger behind the popular blog and nutrition practice Hungry Hobby. She is also the owner and creator of What to Eat? Meal Plans.
1) “Basic” Roasted Carrots
I put “basic” in quotes because these are not boring! Roasting really brings out carrots’ best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they’re golden on the edges and tender throughout.
Serve these simple roasted carrots with traditional or heavy main dishes, like standard Thanksgiving fare, lasagna or mac and cheese.
Adam and Joanne's Tips
- This recipe was inspired and slightly adapted from Alton Brown’s recipe. It was him that gave us the confidence to experiment with different peppers. Take a look at our breakdown of dried peppers above and experiment for yourself, each pepper listed will add slightly different notes to the blend.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste