This week, we’ve got a game plan that repurposes coriander-roasted chicken, jollof rice and harissa, working bright and spicy flavors into dishes that will keep you excited to sit down at the table all week—without having to spend a ton of time in the kitchen. 


Coriander-Roasted Chicken

Bright, citrusy and clarifying, coriander is an underappreciated spice. In this case, it’s used to great effect as part of a spice blend for sheet-pan roasted chicken parts with a sauce prepared right on the pan. 

Double the recipe: Using 2 baking sheets and alternating the racks midway through—to provide plenty of meat and sauce for the week ahead (the bright, garlicky sauce alone is worth it).

Jollof Rice

This rice pilaf from Senegal is boldly flavored with tomatoes, vegetables, herbs and spices. It’s a solid accompaniment to any number of meats, though we also like it on its own topped with a fried egg. 

One batch is enough:Because of all the vegetables, a single batch prepared in a skillet is pretty large; if doubling, prepare in a Dutch oven and adjust the cooking times upwards for each step.


The staple hot sauce of Tunisia, Libya and Morocco is complexly seasoned with chilies, garlic and caraway and cumin seeds. Sure, you can buy it in a tube, but ours is packed with flavor and only moderately spicy. 

Double the recipe:Harissa will last for weeks in the refrigerator—and you’ll end up using it in more dishes than you ever thought reasonable.


Harissa Shakshuka: We’re big proponents of eggs for dinner. With a batch of harissa in the refrigerator, a great shakshuka—eggs poached in tomato sauce—takes moments. Serve with a pile of warm flatbread and a light salad.

See here for the recipe

Jollof Rice with Crispy Chickpeas:Dusting chickpeas with cornstarch and frying them crisp takes minutes and is transformational: the beans firm up, their flavor intensifies and the contrast of crisp-chewy is completely addictive (we also serve them on their own as a snack).

Here’s how to do it: Put a 15½-ounce can of chickpeas, rinsed and patted dry, in a medium bowl and sprinkle with 2 tablespoons cornstarch; toss to coat. Transfer to a mesh strainer and shake to remove excess cornstarch. In a 10-inch skillet over medium-high, heat ¼ cup extra-virgin olive oil until shimmering. Add the chickpeas and cook, stirring, until golden brown and crisp, about 5 minutes. Remove from the heat and stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon salt and ¼ teaspoon pepper. Sprinkle the chickpeas over the warmed rice and serve with sautéed spinach or kale simply flavored with lemon juice and fruity olive oil.


Warm Chicken Salad with Croutons, Arugula and Harissa Dressing: From Italy through the Middle East, bread salads take many forms. Sauté 4 cups of cubed bread (baguette or crusty artisanal style) in 4 tablespoons of olive oil in a large skillet over medium heat until crisp, about 10 minutes. Season well with salt and pepper. Shred leftover coriander chicken and add to cooked croutons to warm (and if you have any leftover sauce, dribble over top the chicken and croutons). In a small bowl, whisk together 1-2 tablespoons harissa with 4 tablespoons extra-virgin olive oil, 1-2 tablespoons lemon juice or white balsamic vinegar, a pinch of sugar and salt and pepper to taste. In a large bowl, combine croutons, chicken and 5 cups baby arugula. If you like, add strips of roasted red pepper, shaved fennel, carrots or radish. Toss with dressing and crumble feta or goat cheese over the top.


Roast Salmon with Harissa Potatoes:Both the fish and potatoes can roast at the same temperature on separate racks. Adjust one rack to the lower-middle position and one to the upper-middle position, then heat the oven to 450 degrees. Follow the simple instructions for Harissa Potatoes (insert URL)

Meanwhile, season four 6-ounce salmon fillets generously with salt and pepper and drizzle with extra-virgin olive oil and space evenly on a rimmed baking sheet. During the last 10 minutes the potatoes roast, put the fish in and cook until firmed up and just opaque. Serve with lemon wedges and blanched green beans tossed with butter and walnuts (walnuts and harissa are a terrific match).