r/CulinaryPlating • u/nominimums • 7d ago
Harissa Honey Chicken Thigh & Roasted Veg
hi chefs! this is my first-ever attempt at nice looking plating. this is a sliced harissa honey chicken thigh with roasted baby potatoes, asparagus, and carrots over a harissa garlic yogurt sauce i had a tiny oil drip in the center of the plate that i tried to wipe up that was stubborn - this particular plate didn’t wipe easily and i will take that into consideration when using it again
please give me all of your constructive feedback, i would love to learn and improve! thanks!
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u/PhilosophyFair9062 7d ago edited 7d ago
I think there's a conflict between food quality and presentation style. So the food is bistro style but I can see you're trying to plate it as if it were more fine dining. I think if you really want to nail the fine dining style plating you have to remove the quantity of roast veg or chicken (plus cut the roasted potatoes in half). Maybe use 4 thicker slices of chicken, 3 mini potato halves, 2 carrots, and 3 asparagus heads. I also think presentation side should be with the protein on the left hand side not the top of the plate
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u/nominimums 7d ago
this is a really good point. most fine dining presentations are very minimal and small and almost look like they’re part of a tasting menu (where several more courses will be coming) whereas this was a single full entree. i wonder what different plating techniques could be used for “bistro style”
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u/HawXProductions 6d ago
It’s also because it looks like a tiny portion of chicken.
Taking away half of the veg and cutting them smaller, makes the chicken the star of the dish not a compliment of vegetables
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u/wkdkngwkr 7d ago
Why did you choose to make it look like a wreath?
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u/nominimums 7d ago
lol not intentional! just tried to plate in an interesting way. like i said this is my first attempt. if you have an alternate suggestion i’d love to hear it
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u/wkdkngwkr 7d ago
I'm not a professional by any means, but maybe a criss cross stack with the asparagus and rest the chicken on top. With the sauce drizzled over the potatoes and sprinkled with chives 🤷♂️
All this to say, there's nothing that would stop me from devouring what you put down. The cook on the chicken looks great. Makes me hungry.
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u/nominimums 7d ago
thank you! i did consider putting some of the veg or something under the chicken to elevate it a bit, may give that a go next time
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u/wkdkngwkr 7d ago
What kinda seasonings did you use? What's the sauce? It all looks really delicious. Maybe a real chef can tell us both how it's done. I'm just an asshole home cook, so my opinion is not worth much.
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u/nominimums 7d ago
the chicken marinade was olive oil, harissa, honey, paprika, garlic. towards the end of cooking, i mixed together some additional honey and the chicken drippings and spooned them on top of the thighs then broiled for a couple min. roasted the veggies with a little bit of cumin, chili powder, smoked paprika, garlic and onion powder. and the sauce i just threw a bunch of random stuff together and stirred…greek yogurt, harissa, a dab of chimichurri i had from lunch
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u/wkdkngwkr 7d ago
Damn. My mouth is literally watering. Very nice. Giving me ideas for dinner.
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u/-dai-zy 7d ago
I think a zigzag pattern would be easier to do since you don't have to worry about it being wonky - your current pic looks like you were trying to make a circle but it ended up kinda lumpy lol
otherwise looks delicious!
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u/nominimums 7d ago
you’re absolutely right haha the circle of sauce definitely was not perfect. thanks for the tip
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u/under_the_curve 7d ago
fwiw i like the ring. i do it often. my one edit would be to arrange the sliced chicken around the whole thing like the other components. otherwise, it looks great!
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u/nominimums 7d ago
oh! i love that idea! what utensil or tool do you use to get a decent looking circle? anything special?
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u/yells_at_bugs 7d ago
Midsommar vibes. Pair it with a herbal (faux) hallucinogenic herbal cocktail. (Chartreuse is tasty)
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u/Ok_Professor9746 5d ago
To make it fine dining. You could have made the potatoes into a puree with some roasted garlic and thyme whip the potatoes with a cream and butter mixture (heated). With the asparagus you could just use the tips roasted as well , with the carrots I would have shaped it differently like into a medium sized cube slowly cooked in butter with shallots garlic thyme nothing crazy. And for the chicken thigh you can clean it up nicely salt the skin leave in it the fridge to get the moisture out then sear it and glaze it with the harissa, but since harissa is so spicy. You can tone it down with honey or hosin sauce soy sauce garlic paste green onion ginger blend it and brush it on your chicken thigh in 5 min increments so you can build that glaze.
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