Tonight I combined Melissa Clark’s recipe for harissa chicken with yogurt, leeks, and potatoes (thank you @CaitlinM for the gift link) and Yasmin Farr’s paprika chicken and potatoes (hat tip @BeefeaterRocks.) I marinated b/s thighs and baby potatoes with a mixture of harissa, smoked paprika, lemon zest and juice, garlic, cumin, s&p, and mayo. Roasted in the oven along with some scallions tossed with oo and salt, and served with a yogurt sauce made with garlic, Zhug, and lemon zest. It was really tasty!
Sides were cuke vinaigrette with chives and cilantro and asparagus roasted with oo, garlic, Green Goddess seasoning, and Baharat.
For dessert we explored the exotic fruit offerings at the grocery store, including pomelo, pipian melon, starfruit, and ruby red grapefruit.
