I was SO excited to receive both your newsletters this morning! I love the idea of choosing a handful of ingredients and creating two different recipes --- please consider doing more of these in the future!
I can't wait to make these recipes. It's citrus season in California right now, and I'm always looking for new ways to use the different citrus from my CSAs. I'm sorry if I missed this in the recipe, but how much harissa paste did you use in the marinade?
I'm so glad you liked it!! Do you have any requests for ingredients for future newsletters? We're thinking we'll do something like this with more frequency but would love to know what kind of things you want to see!
Spring produce has been on my mind --- asparagus, peas, carrots, and new potatoes to name a few! Lamb seems like a natural pairing with many spring flavors, so that could be a fun protein!
Yes!! i'm so into this! The collaboration the camaraderie and also I think readers can learn a lot from seeing four ingredients spun two different ways. I think one of the hardest things to teach as a recipe writer is how our brains see a set of ingredients and immediately imagine dinner, which is hard for many people. If you can teach that and some small way, that's a huge win!
Incidentally, we are going to a huge rice season at my house right now, so I'm all over this pilaf chicken spatchcock moment. 🫶🏼
Thank you for this wonderful recipe. It was a big hit at our house. Somehow roasting the chicken whole then finishing over the rice in the oven turned out better than other chicken and rice sautées. I have two small comments. First, the harissa marinade was pretty runny (I used Mina brand harissa), so I lined the roasting pan with foil as the marinade that dripped onto the pan really got scorched. Second, I sliced the fennel instead of finely dicing it. That added a bit more texture to the rice and the subtle taste of the cooked fennel didn't get quite as lost in the warmth of the Baharat seasoning.
It's my pleasure, Louisa! In so glad you enjoyed it. Very good feedback too! I'll make note of both for next time. So pleased you made it! Means a lot! ❤️
Love this! I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
Already brainstorming our next set of ingredients!
Yay!!!
I was SO excited to receive both your newsletters this morning! I love the idea of choosing a handful of ingredients and creating two different recipes --- please consider doing more of these in the future!
I can't wait to make these recipes. It's citrus season in California right now, and I'm always looking for new ways to use the different citrus from my CSAs. I'm sorry if I missed this in the recipe, but how much harissa paste did you use in the marinade?
My apologies! 3 tablespoons - it’s been updated now!
I'm so glad you liked it!! Do you have any requests for ingredients for future newsletters? We're thinking we'll do something like this with more frequency but would love to know what kind of things you want to see!
Spring produce has been on my mind --- asparagus, peas, carrots, and new potatoes to name a few! Lamb seems like a natural pairing with many spring flavors, so that could be a fun protein!
oooohhhh this look incredible !
Yes!! i'm so into this! The collaboration the camaraderie and also I think readers can learn a lot from seeing four ingredients spun two different ways. I think one of the hardest things to teach as a recipe writer is how our brains see a set of ingredients and immediately imagine dinner, which is hard for many people. If you can teach that and some small way, that's a huge win!
Incidentally, we are going to a huge rice season at my house right now, so I'm all over this pilaf chicken spatchcock moment. 🫶🏼
I love this, Sarah! So insightful. I take it for granted sometimes. And I think you'll really enjoy the pilaf! Xx
Thank you for this wonderful recipe. It was a big hit at our house. Somehow roasting the chicken whole then finishing over the rice in the oven turned out better than other chicken and rice sautées. I have two small comments. First, the harissa marinade was pretty runny (I used Mina brand harissa), so I lined the roasting pan with foil as the marinade that dripped onto the pan really got scorched. Second, I sliced the fennel instead of finely dicing it. That added a bit more texture to the rice and the subtle taste of the cooked fennel didn't get quite as lost in the warmth of the Baharat seasoning.
It's my pleasure, Louisa! In so glad you enjoyed it. Very good feedback too! I'll make note of both for next time. So pleased you made it! Means a lot! ❤️
YUM! This recipe was made for me.
Yay!!
My mouth is watering. More more more please!
Yay yay yay!
This joint post gives me LIFE
Join us! ❤️❤️
yumyumyumyumyum.....❤️
it's a good one! ❤️
Sounds delicious! How much harissa paste?
My apologies! 3 tablespoons - it’s been updated now!
TYSM! Making tonight ❤️
Hurrah! Please let me know how you like it!
This is such a fun concept!! Love the parameters, love the different directions you two took with it. Excited for the next one!
Thanks so very much, Hillary! It was truly so much fun and I can't wait too! x
Love this! I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
check us out:
https://thesecretingredient.substack.com