1 quarts water
1/4 cup sugar
1/4 cup kosher salt
1 bay leaf
1 garlic cloves, smashed
1/2 teaspoon black peppercorn, coarsely smashed
4 six-ounce boneless chicken half breasts
1 1/2 Tablespoons whole cumin seeds
1 Tablespoon whole coriander seeds
1 1/2 teaspoon whole fennel seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 short bamboo skewers
1 Tablespoon canola oil
1/2 teaspoon lime zest
1/4 teaspoon lemon zest
1/2 teaspoon orange zest
2 Tablespoons fresh lime juice
1 Tablespoon fresh lemon juice
1/4 cup fresh orange juice
1/2 cup Greek-style yogurt (can substitute kafir cheese)
1/2 cup crème fraîche
2 Tablespoons cilantro, finely chopped
1 1/2 teaspoons harissa
1/2 teaspoon kosher salt
Brine: Mix water, sugar, salt, bay leaf, garlic and black peppercorns. Immerse the chicken in the brine and refrigerate for 1 hour. Remove from brine and pat dry with paper towels.
Spice Crust: Slice chicken into 1-inch cubes. In a spice grinder or using a mortar and pestle, grind the cumin, coriander and fennel seeds, salt and black peppercorns until the seeds are broken but not too fine or powdery. Toss the chicken in the spice mixture to coat. Transfer chicken to a small sheet pan. Repeat with all the chicken breasts.
Sauce: In a small saucepan over high heat, combine lime zest, lemon zest, and the orange zest with lime, lemon, and orange juices. Bring to a boil and reduce until thick and syrupy, making about 1-2 Tablespoons. Remove from heat and transfer syrup to a bowl. Add the yogurt, crème fraîche, chopped cilantro, harissa and kosher salt and garnish with a sprig of cilantro.
Grill Chicken: Preheat a ridged grill pan. Add a light film of canola oil and heat. Sear chicken breasts on each side for about 3 minutes until golden.
Serve: Serve chicken on a platter with the harissa yogurt sauce.
Recipe created by Parties That Cook®
Makes 24, Serves 8
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