aioli

Orange and a blend of spicy red pepper is one of my favorite flavor combinations to prepare chicken with. The sweetness and acid of the orange balances the heat and punch of the red pepper, creating a a marinade that is kind of like a spicy margarita, with equal parts sweetness, spice, and salt. This dish of spicy orange chicken, blistered corn and green peppers, and flat fries with spicy orange aioli incorporates that flavor combo into a meal complete with a bounty of summer vegetables. This is a very forgiving recipe, as it can be made in a variety of vessels, grilled, roasted or seared in a pan, but the flavors are the consistent stars.

The key is to marinate the chicken for a few hours before cooking, as the acid really gets the juices flowing and tenderizes the meat. It almost jump-starts the cooking process. The aioli can be made in advance, while the chicken, vegetables, and flat fries are best when served hot. I used green bell peppers here, which I believe are highly underrated, but any pepper would benefit from this flavor and blistering process. This spicy orange chicken marinade infuses the chicken with heat and flavor which when cooked, retains its juicy seasoning.

serves 4

ingredients

for the spicy orange chicken

  • 1 cup freshly squeezed orange juice
  • ¼ cup orange zest
  • 2 garlic cloves, minced
  • 1 tablespoon maple syrup
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons cayenne pepper
  • 2 pounds boneless skinless chicken breasts, sliced horizontally into thick strips
  • 1 tablespoon olive oil

for the spicy orange aioli

  • 1 egg yolk
  • 2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 2 teaspoons mustard
  • ½ cup neutral oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon freshly cracked black pepper
  • 1 teaspoon orange zest

for the flat fries

  • 2 pounds yukon gold potatoes, sliced into ¼ inch rounds
  • 2 gallons of water
  • ¼ cup baking soda
  • ¼ cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly cracked black pepper

for the corn and green peppers

  • 2 tablespoons neutral oil
  • ½ red onion, diced 
  • 4 ears of corn, husked and with the corn sliced off
  • 2 green bell peppers, cut into 2-inch chunks
  • ¼ cup freshly squeezed lime juice, divided
  • 1 teaspoon salt, divided 
  • ½ teaspoon freshly cracked black pepper, divided
  • ¼ teaspoon crushed red pepper flakes

for assembly

  • 1 bunch cilantro, chopped
  • Juice of 1 lime

chicken steps

2-4 hours before you are ready to begin cooking, whisk together the orange juice, orange zest, garlic, maple syrup, chili powder, smoked paprika, and cayenne. Place the chicken in a large dish or bowl and cover with the marinade. Let sit for 2-4 hours until you are ready to cook.

Once the chicken has marinated, heat a large skillet over medium high heat and add the olive oil. Place the chicken in a flat even layer on the pan and cook for 10-12 minutes on the first side, then flip and cook for another 10-12 minutes.

spicy orange aioli steps

In a large bowl, whisk together the egg yolk, garlic, lemon juice, and mustard until combined. Slowly drizzle in the oil, while continuing to whisk vigorously until the mixture comes together, this is called emulsification. Add in the chili powder, smoked paprika, cayenne, black pepper, and orange zest. Set aside. 

flat fries steps

Preheat the oven to 425°F. Place the sliced potatoes in a large bowl and cover them in the water and baking soda, allowing them to soak for 30 minutes to an hour. This helps extract some of the starch, allowing the potatoes to be their crispiest when cooked. After they are finished soaking, rinse and pat them dry with a paper towel, and transfer them to a baking sheet lined with parchment paper. Drizzle them with the olive oil, salt, and freshly cracked black pepper. Bake the potatoes for about 35 minutes, shaking the tray halfway through to ensure even cooking.

corn and green peppers steps

In a large cast iron skillet, heat the oil over medium-high heat. Add the red onion and cook until it turns translucent, about 4 minutes. Add the corn, half of the lime juice, the salt, and the pepper, and cook for 7-10 minutes until it begins to slightly char. Remove from the pan and add the green peppers, skin-side down. Pour the remaining lime juice, salt, and pepper over the peppers and cook them for 7 minutes then flip them and cook for another 5 minutes until softened. The peppers will sizzle and the skin will blister.

assembly steps

Transfer the chicken, vegetables, flat fries, and aioli to a large plate or platter and dress with the lime juice and chopped cilantro.

Socca is a giant chickpea flatbread from the south of France and the Ligurian coast of Italy, where it is known as farinata. I really enjoy serving it for dinner parties because it is a delicious base on which to pile vegetables and protein and it is gluten-free and vegan which means highly inclusive. Here is one flavor pairing I really enjoy – socca with harissa aioli, shrimp, asparagus, and arugula.

Coating the socca with a layer of harissa aioli creates a sort of adhesive for the vegetables. Caramelized red onion adds a hint of sweetness and peppery arugula and scallions complement the crisp asparagus and delicate shrimp. Socca with harissa aioli, shrimp, asparagus, and arugula is a delicious meal in celebration of spring.

serves 4-6 (6 with another side)

ingredients

for the harissa aioli

  • 2 cloves garlic
  • 1 egg
  • 1 tablespoon dijon mustard
  • 2 tablespoons lemon juice
  • 1 cup neutral oil
  • 2 tablespoons harissa paste

for the socca

  • 2 cups chickpea flour
  • 2 cups warm water
  • 5 tablespoons olive oil, divided
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons parsley

for vegetables & shrimp

  • 1 pound shrimp, deveined with the tails removed
  • ½ cup freshly squeezed lemon juice
  • 5 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 1 medium red onion, sliced
  • 1 bunch asparagus, trimmed (bend the ends off and wherever they snap is where to trim them)
  • 2 cups arugula
  • ¼ cup scallions, sliced

harissa aioli steps

Place the garlic cloves in a food processor and pulse until chopped. Add the egg, mustard, and lemon juice and pulse until blended. Slowly drizzle in the oil while the food processor runs to ensure the mixture fully emulsifies. Once the consistency thickens, mix in the harissa. There will definitely be extra harissa aioli from this recipe, so feel free to use it on any bread, vegetables, potatoes, meat, etc. The harissa aioli will keep for 3 months in the refrigerator.

socca steps

Combine the chickpea flour, warm water, 4 tablespoons of the olive oil, salt, pepper, and parsley in a large bowl and whisk until you have an even consistency without lumps. Let the batter sit for 30 minutes to an hour.

While the batter nears the end of its resting, preheat the oven to 450°F, and place a 10 or 12-inch cast iron skillet in the oven as it heats up. After 20 minutes, drizzle the remaining 1 tablespoon of olive oil in the pan and swirl it around. Pour ¼ of the batter (about 1 cup) into the pan. Place in the oven and bake for 12 minutes until it begins to brown on the edges and can be lifted from the pan. I like to flip it and cook it for an additional 3 minutes on the other side, but you don’t have to do that. 

Repeat with the remaining batter and while the remaining socca cook, prepare your vegetables and shrimp.

vegetables & shrimp steps

Fill a kettle with water and bring to a boil. Meanwhile, marinate the shrimp in the lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper and set it aside.

Heat 2 tablespoons olive oil in a skillet over medium-high heat and add the sliced red onion. Cook until caramelized, 7-10 minutes. While the onion cooks, place the asparagus in a colander in the sink and pour the boiling water over it to blanch it. Immediately transfer it to the pan with the onion and saute for 5-7 minutes. 

In a separate skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Transfer the shrimp to the pan and cook for 2-3 minutes on one side then flip and cook for 2-3 minutes on the other side. Be careful not to overcook the shrimp as you will wind up with rubbery bands. The shrimp will turn from grey to pink when they are finished cooking.

assembly steps

Spread a layer of harissa aioli over the socca and top with ½ cup arugula, ¼ of the asparagus and onions, and ¼ pound of the shrimp. Cut each socca in quarters (you will have 16 pieces) and serve warm or at room temperature!