& Mark Bittman
Sautéed Chicken Chunks with Harissa and Couscous
Recipes in this book go from basic to sophisticated. There are four variations within each food group (poultry, fish, meat, etc.) and I like that this book also has side notes called Keys to Success: what type of pan to use, substitutions, and helpful suggestions.
I was excited that this recipe called for two of my favorite spices; cardamom and cumin. Unfortunately the flavor of these spices did not come through strong enough for my taste, so you may want to increase them by as much as half. After a trip to three grocery stores and unable to find harissa, and looking on-line for a substitution (make your own), I ended up using Hunan Chili Sauce which I had on-hand, using less than the recipe called for, being this is a very spicy condiment.
This recipe, aside from the flavor issue I mentioned above, is a quick and easy dish that is beautiful enough to serve to company.
Success meter (1-3): 2
