Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished.
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CORNISH HENS WITH SCALLION AND LIME
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CHICKEN WITH ARTICHOKES AND SUN-DRIED TOMATO
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Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
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BAKED CHICKEN WITH DIJON AND BALSAMIC
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The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.
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VEAL SCALLOPINI WITH BROWN BUTTER AND CAPERS
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It might look like there’s not enough stuffing, but really – there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.
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