harissa-spiced chicken skewers with cilantro chilli oil
Yes, it’s true. I have a very special announcement to make. I thought this day would never come. I was beginning to think it a figure of my imagination. Could our family really be about to increase by one? But then, just when I was starting to think it beyond hope, it finally arrived! A brand new, perfect… gas stove.
With a new move came the need for certain purchases. Our last apartment here in Ecuador was furnished, and as we had come with not much more than a few books and our clothes, that suited us just fine. But with the decision to move into the city, we quickly found that a furnished apartment or house would not be easily found. I have never been one for accumulating belongings, so the idea of needing some new appliances made me nervous. That was, until we started looking at ovens!
The fun part about looking at stoves was that not only were gas stoves much more prevalent than electric, but they were cheaper, too! So after much deliberation, we settled on one we both loved. A 6-burner gas range! When I expressed my excitement over the 6 burners, Mat got a curious look on his face. “Would you really use six burners?” I looked at him squarely. “Is that a dare?” It wasn’t. But in my mind anyway, he was on!
The papers were signed and all that was left to do was wait. Not my specialty. But the excitement of knowing what I was waiting for kept me from going back to the store and dragging the one on display back home myself. And what a thrill when it did come! It was in a gigantic box that we released from the bottom and lifted over top. (A box which I cannot bring myself to throw out because I feel so incredibly certain that someone, someday, will need to jump out of it and shout “Surprise!”)
I don’t know what kind of a first-time brand new stove owner I will be. Some, they say, are naturals, while others figure it out as they go. But one thing I know for sure. I will love it. Because it is mine, all mine.
3 boneless, skinless chicken thighs
1 tbs harissa paste
1 tbs brown sugar
1 tbs tomato paste
1 garlic clove, crushed
1 tsp Worcestershire sauce
1 tsp salt
1/4 c olive oil
for cilantro chilli oil:
1 long red chilli, seeds removed
1/4 c packed fresh cilantro leaves
1/4 c olive oil
pinch of sea salt
Prepare your marinade by combining all the ingredients and stirring in the oil until blended and smooth. Slice your chicken thighs in half and combine with the marinade in a resealable plastic bag. Marinate for at least 30 minutes.
While the chicken is marinating, you can go ahead and make your oil. Simply combine cilantro and chilli pepper in a food processor and blend until finely chopped. Add your oil and salt and pulse until incorporated. Transfer to a small dish.
Heat a cast-iron grill pan over medium heat. Let it get nice and hot while you skewer your chicken thigh pieces. Lay em down on your grill pan and let em char away. If you’ve got a fan above your stove top, now would be a time to use it! If not, your eyes might sting a little as the spicy smoke comes off that grill. But, you know, that’s cool too.
Serve it up with some lime,
yogurt & fresh cilantro,
and the cilantro chilli oil.
It is messy. And delicious.
I suggest eating it right off the board. (That’s what we did.)
Like I said, Messy. And delicious. I think gas stove ownerhood suits me.