# @emmanuelduverneau on YouTube

- **Type:** Video
- **Original URL:** https://youtube.com/watch?v=gifFn0HCOQ8
- **Gondola URL:** https://gondola.cc/posts/68539273-emmanuelduverneau-youtube
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/e30e559982.jpg
- **Posted:** 2026-07-26T21:29:36.000+00:00
- **Account Owner:** Emmanuel Duverneau (@emmanuelduverneau) — https://gondola.cc/emmanuelduverneau

## Caption

Recipe:
Chicken:
salt and pepper 
3 tablespoons epis 
4 tablespoons harissa paste
1 teaspoon paprika 
1 teaspoon cumin 
1 teaspoon oregano 
zest of 1 lemon 
juice of 1/2 a lemon 
2 tablespoons avocado oil 
-Remove the backbone from the chicken and cut down the center to get two pieces. Generously season with salt and pepper. 
-In a blender or food processor add all remaining ingredients and blend until smooth. Spread the marinade all over the chicken, wrap, and place in the refrigerator to marinate for at least 6 hours or preferably overnight. 
-Preheat oven to 425°F and cook for 35 to 45 minutes, basting every 15 minutes until the thickest part of the breast reaches 165°F.

Slaw:
1/2 medium head of green cabbage, thinly sliced 
1/2 cup cilantro, chopped
1/2 cup scallions, chopped
2 tablespoons red wine vinegar 
2 tablespoons lemon juice
salt to taste 
1 teaspoon granulated sugar 
5 tablespoons olive oil 
-Add all ingredients to a bowl and mix until fully combined.

Red pepper yogurt:
1 1/2 cups Greek yogurt 
5 roasted red bell peppers in a jar 
6 dill sprigs 
2 scallions, chopped 
1 tablespoon lemon juice 
1 teaspoon paprika 
1 teaspoon garlic powder
salt to taste 
-Add all ingredients to a blender or food processor and process until smooth. Once combined season with salt to taste.

## Stats

- **Views:** 13,008
- **Likes:** 954
- **Shares:** 0
- **Comments:** 22

## Credits

| Name | Username | Profile | Role |
| --- | --- | --- | --- |
| Emmanuel Duverneau | @emmanuelduverneau | https://gondola.cc/emmanuelduverneau | Digital Creator |

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