Looking for a delicious and healthy dish to cap off your week? This flavorful chicken recipe with a vibrant citrus salad is perfect! Cooking can be a great way to relax and unwind, especially when you take your time with recipes that build rich flavors.
This recipe takes inspiration from Mediterranean and North African cuisine. By marinating the chicken in a homemade harissa blend and pairing it with a fresh grapefruit arugula salad, you’ll experience an unforgettable meal that’s both satisfying and full of zest.
Spicy Chicken with Citrus Salad Recipe
Serves: 4
Ingredients
For the Harissa Marinade:
- 1 red bell pepper, roasted
- ¼ tsp coriander seeds
- ¼ tsp cumin seeds
- ¼ tsp caraway seeds
- ½ tbsp olive oil
- 1 small red onion, chopped
- 3 garlic cloves, chopped
- 2 mild red chilies, chopped and seeded
- 1 dried chili, chopped and seeded
- 1½ tsp tomato paste
- 2 tbsp lemon juice
- ½ tsp salt
- 1 tbsp plain Greek yogurt
- 1¾ lbs (800 g) chicken thighs (preferably organic or free-range)
For the Citrus Salad:
- 2 red grapefruits
- 4 oz (120 g) fresh arugula
- 1 tsp olive oil
- Salt and black pepper to taste
For the Citrus Dressing:
- ⅔ cup grapefruit juice (freshly squeezed)
- ½ cup lemon juice
- ⅔ cup maple syrup
- ¼ tsp salt
- A pinch of cinnamon
- 1 star anise
Directions
Marinate the Chicken:
- Begin by roasting the red bell pepper over an open flame or under a broiler until blackened. This will take about 8-15 minutes depending on the heat. Once roasted, place the pepper in a bowl, cover with plastic wrap, and let it cool. Once cooled, peel off the skin and discard the seeds.
- Toast the coriander, cumin, and caraway seeds in a dry pan for about 2 minutes, or until fragrant. Grind them using a mortar and pestle.
- Heat olive oil in a pan and sauté the onion, garlic, and chilies until caramelized, around 6-8 minutes.
- Combine the roasted pepper, toasted spices, sautéed onions, garlic, and chilies with tomato paste, lemon juice, and salt. Blend until smooth.
- Mix this harissa paste with Greek yogurt and rub it over the chicken thighs. Let the chicken marinate in the refrigerator overnight for the best flavor.
Prepare the Citrus Salad:
- Using a sharp knife, remove the skin and pith from the grapefruits. Slice between the membranes to extract the segments.
- Toss the grapefruit segments with fresh arugula, olive oil, salt, and pepper.
Cook the Chicken:
- Preheat your oven to 425°F (220°C). Spread the marinated chicken thighs on a baking sheet, ensuring they are well-spaced.
- Roast for 5 minutes, then lower the heat to 350°F (180°C) and cook for another 12-15 minutes, or until the chicken is almost done.
- For extra color, broil the chicken for 2-3 minutes until fully cooked and golden.
Make the Dressing:
- In a small saucepan, combine the grapefruit juice, lemon juice, maple syrup, salt, cinnamon, and star anise.
- Simmer for about 20 minutes, or until the sauce reduces by one-third.
Serve: Place the arugula and grapefruit salad on each plate, top with the warm chicken thighs, and drizzle a spoonful of the citrus dressing over the top. Enjoy this zesty and spicy meal!
If you loved this recipe, make sure to check out more dishes like our Roasted Vegetable Soup, Grilled Chicken Salad, and Pan-Seared Chicken with Wild Mushrooms!