Susan Spungen pairs the cocktail with her rosy harissa chicken.

By Bridget Hallinan
June 18, 2020
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Summer is synonymous with grilling, and grilling, in our view, calls for plenty of refreshing cocktails, from bubbly spritzes to frosty margaritas. In this new episode of F&W Cooks, food stylist and cookbook author Susan Spungen checks off both boxes by walking viewers through two recipes that pair perfectly together—sparkling yuzu gimlets and rosy harissa chicken. The former is a recipe from chef Mei Lin, and the latter was adapted from Spungen’s recently released cookbook, Open Kitchen. Together, they make a simple, flavorful meal you can make again and again.

Make the cocktail

Spungen starts off by preparing the gimlets. She grabs cucumbers, basil, mint, simple syrup, and yuzu juice—you can use any kind of citrus you like if you don't have yuzu juice—and muddles them together in the pitcher. Then, all that’s left to do is add the vodka and sparkling water, stir everything up, and serve the drinks over ice. (Don’t forget the cucumber spears and herbs for garnish!)

Get the Recipe: Sparkling Yuzu Gimlets

Grill the chicken

Next, Spungen prepares her recipe for rosy harissa chicken, with a marinade that features yogurt, fresh lemon juice, harissa paste, garlic, and more—it’s pretty spicy, so it matches wonderfully with the citrusy gimlet. Although the ingredient list calls for chicken leg quarters, she notes that you can use any cut of chicken, such as thighs or breasts. The recipe is also normally cooked in an oven, but as you’ll see in the video, it’s easily adaptable for the grill.

Once the chicken’s done cooking, plate the pieces and sprinkle them with dried edible rose petals or rose buds, if you have them. Then, grab your cocktail, kick back, and enjoy.

Get the Recipe: Rosy Harissa Chicken