From Iain Noble:

Amy pose un question et je reponds:

> >>The Orange Juice thread surely goes well with the chilli and beer
>>threads . . .
>
>Not an appetizing combination, however...although I'm sure there's a
>chili recipe out there somewhere that calls for the addition of orange
>juice. (Shudder.)

Mais oui, mon petit choux!

CHICKEN BAKED WITH ORANGE-SPICED HARISSA SAUCE

1/4 Cup Harissa (see below)
1/2 cup orange juice
1 tbsp grated orange peel
1/4 cup cider or white wine vinegar
2 tbsps vegetable oil
2 tsps sugar
1 tsp ground cinnamon
1 chicken

Combine all ingredients (except chicken) to make smooth sauce. Carefully separate skin from breast of chicken being careful not to cut the skin. Place some of sauce between skin and breast. Cover chicken with remainder of sauce and leave to marinade for at least 4 hours.

Bake the chicken for 20 minutes a pound plus 20 minutes at 350F or until done to your preference/safety level, basting with the sauce frequently. Joint the chicken and cover with the juices and any remaining sauce (nb boil this if it has not been in the oven with the chicken).

This also works well with chicken joints that are then charcoal grilled, brush with sauce frequently especially just before and just after turning.

Adapted from Dave DeWitt and Nancy Gerlach 'The Whole Chile Pepper Book'

*'Harissa' is the N African chile equivalent of tomato paste. It's readily available in chile shops and anywhere where there are people from N Africa. Beware, however, fake Harissas produced by companies like Brand's, they're nothing like the real thing. Le Cap Bon is a good brand.

You can make your own harissa easily. Use chiles of choice but Harissa should be hot and slightly harsh/bitter. DeWitt gives this recipe which seems reasonable to me.

HARISSA

10 dried red New Mexican Chiles (seeds and stems removed)
2 tbsps olive oil
5 cloves of garlic
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground caraway

Soak chiles in hot water for 15 minutes or so. Remove chiles from water, place in blender with other ingredients and process till smooth, using chile soak water to thin as necessary. The final consistency should be a thick paste rather than a sloppy puree.

It strikes me that you could omit the caraway, fry the remaining dry spices in the oil briefly, puree the chiles and garlic alone then add them to the pan and fry for a few minutes. Keeps for ages in the fridge.

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Iain Noble
Hound Dog Research, Survey and Social Research Consultancy,
28A Collegiate Crescent Sheffield S10 2BA UK
Phone/fax: (+44) (0)114 267 1394 email:inoble@hounddog.win-uk.net
Hound.Dog@BTinternet.com
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