Moroccan Mustard ChickenPosted on Feb 27, 2012 | 69 comments
In Friday’s harissa recipe I promised that I would follow up with some ideas on how to put that pepper paste to good use. Well, allow me to introduce you to the recipe that inspired me to finally make my own harissa. A recipe so good that I made it twice in two weeks and my husband keeps asking for more. This Moroccan Mustard Chicken is from Nisrine over at the gorgeous blog Dinners and Dreams (if you haven’t discovered this blog then go check it out. I’ll be here when you get back!). She wrote it for the Boston Globe, and as soon as I saw it I bookmarked it. And couldn’t stop thinking about it. I decided that it was special enough that store-bought harissa just wouldn’t do. Which is why I made it from scratch. (See? Full circle.)
I’m not sure if there are words to describe how insanely delicious this dish is. It’s luscious and comforting, but elegant and far from heavy. The flavors play off one another – a hint of heat balanced by a dash of cream and tangy mustard. I’ve made it with and without mint, and both are good. You can even substitute harissa for cayenne if you like, and I suspect you can leave it out entirely and it would still be incredible. I added more harissa than the recipe called for, but I think it all depends on your harissa and your taste buds.
Since I made this twice and barely changed a thing, I’ll just let you head on over to Dinners and Dreams (and then in turn to the Boston Globe) to get the recipe. Nisrine gave me her blessing to post my photos and direct you to her blog. It was just too good not to share! Serve with a generous portion of couscous mixed with plenty of fresh chopped parsley or cilantro.
In other news, Maureen over at Orgasmic Chef did a profile on me for Food Writer Fridays! Hers is another great blog that you must check out (and she’s the genius behind the Easy Recipe plugin I use!). Thanks Maureen for the feature