Harissa is a hot paste made with chillies and a blend of spices and herbs and is a must for many North African cuisines. It's widely available, but is also very easy to make at home (this also means you can customize the ingredients). In North Africa, the paste is typically made at home so ingredients and recipes can vary widely. There is no single 'authentic' version. Just make sure it's very spicy and flavoured to your own tastes.
However, the word harīsa (هريسة in Arabic) derives from Maghrebi (Tunisian) Arabic so the Tunisian version might be the closest to the original. This uses roasted red bell peppers to give the distinctive colour as well as hot chillies (ripe serrano and red Scotch bonnet), garlic paste, coriander seed, saffron, rose, or caraway and a base of olive oil so that the oil soluble aromatics are retained.
150g (5 oz) plain yoghurt
generous squeeze of lemon juice
1 large chicken jointed into 6 or 8 serving pieces
1 onion, finely sliced
2 garlic cloves
1/2 tbsp cumin seeds, lightly crushed
3/4 tsp ground cinnamon
400g (14 oz) tin of chickpeas, rinsed and drained
4 spring onions, sliced
1/2 cucumber, halved and sliced
generous squeeze of lemon juice
1 tbsp olive oil
1/2 tbsp flat-leaf parsley, finely chopped
1/2 tbsp coriander leaves, finely chopped
Arrange the chicken on a greased non-stick baking tray then place in an oven pre-heated to 200ºC (400ºF) and cook for 30 minutes, or until the coating is crispy and the meat is cooked through.
For the salad, heat the oil in a heavy-based frying pan and use this to gently fry the onion until browned (about 8 minutes). Now add the garlic, cumin seeds and cinnamon. Stir to combine and cook for 60 seconds. Remove the pan from the heat then stir in the chickpeas. Turn the mixture into a bowl and allow to cool.
Mix the remaining salad ingredients with the chickpea mix and season well.
Serve with the roasted chicken and accompany with lemon wedges.
The chicken can be cooked on the barbecue (braai), but to stabilize the coating it needs to be pre-cooked in the oven for 15 minutes first.
However, the word harīsa (هريسة in Arabic) derives from Maghrebi (Tunisian) Arabic so the Tunisian version might be the closest to the original. This uses roasted red bell peppers to give the distinctive colour as well as hot chillies (ripe serrano and red Scotch bonnet), garlic paste, coriander seed, saffron, rose, or caraway and a base of olive oil so that the oil soluble aromatics are retained.
Harissa Chicken with Chickpea Salad
Ingredients:
For the Chicken:
3 tbsp harissa paste (either shop bought or use the Tunisian Harissa Paste recipe from this site)150g (5 oz) plain yoghurt
generous squeeze of lemon juice
1 large chicken jointed into 6 or 8 serving pieces
For the Salad:
1 tbsp olive oil1 onion, finely sliced
2 garlic cloves
1/2 tbsp cumin seeds, lightly crushed
3/4 tsp ground cinnamon
400g (14 oz) tin of chickpeas, rinsed and drained
4 spring onions, sliced
1/2 cucumber, halved and sliced
generous squeeze of lemon juice
1 tbsp olive oil
1/2 tbsp flat-leaf parsley, finely chopped
1/2 tbsp coriander leaves, finely chopped
Method:
Combine the harissa, yoghurt and lemon jice in a small bowl. Season well with salt and freshly-ground black pepper then rub the mixture all over the chicken pieces. Set aside to marinate in the refrigerator over night.Arrange the chicken on a greased non-stick baking tray then place in an oven pre-heated to 200ºC (400ºF) and cook for 30 minutes, or until the coating is crispy and the meat is cooked through.
For the salad, heat the oil in a heavy-based frying pan and use this to gently fry the onion until browned (about 8 minutes). Now add the garlic, cumin seeds and cinnamon. Stir to combine and cook for 60 seconds. Remove the pan from the heat then stir in the chickpeas. Turn the mixture into a bowl and allow to cool.
Mix the remaining salad ingredients with the chickpea mix and season well.
Serve with the roasted chicken and accompany with lemon wedges.
The chicken can be cooked on the barbecue (braai), but to stabilize the coating it needs to be pre-cooked in the oven for 15 minutes first.
chicken, harissa, chillies, barbecue, grilling, chickpoeas
Chicken
Fusion
Harissa Chicken with Chickpea Salad
https://fabulousfusionfood.blogspot.com/2019/04/harissa-chicken-with-chickpea-salad.html
Harissa Chicken with Chickpea Salad. This is a Fusion for delicious moist chicken in a yoghurt and harissa coating that's grilled or barbecued and served accompanied by a chickpea cucumber and spring onion salad.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OuqSayd6g6bZiXn1z292naFrS-hdVsNwbNtGAU1EohwuTdT0DHWmPKbCtnHzNd4WbbDS7BuOBDp6y4sTtLZAlUo4OATqEZKj0vJjoHxqVngAhXZ2Hf6NqMj2VECnPeGJy5wFw2qO9mc/s1600/harissa-chicken-chickpea-salad.png
2019-02-18
Yield: 5
Harissa Chicken with Chickpea Salad
Harissa Chicken with Chickpea Salad. This is a Fusion for delicious moist chicken in a yoghurt and harissa coating that's grilled or barbecued and served accompanied by a chickpea cucumber and spring onion salad.
prep time: 15 mins
cook time: 30 mins
total time: 45 mins
Ingredients:
- 3 tbsp harissa paste (either shop bought or use the Tunisian Harissa Paste recipe from this site)
- 150g (5 oz) plain yoghurt
- generous squeeze of lemon juice
- 1 large chicken jointed into 6 or 8 serving pieces
- 1 tbsp olive oil
- 1 onion, finely sliced
- 2 garlic cloves
- 1/2 tbsp cumin seeds, lightly crushed
- 3/4 tsp ground cinnamon
- 400g (14 oz) tin of chickpeas, rinsed and drained
- 4 spring onions, sliced
- 1/2 cucumber, halved lengthways and sliced
- generous squeeze of lemon juice
- 1 tbsp olive oil
- 1/2 tbsp flat-leaf parsley, finely chopped
- 1/2 tbsp coriander leaves, finely chopped
For the Chicken:
For the Salad:
Method:
- Combine the star anise with 50g (2 oz) of the sugar in a small food processor or coffee grinder and pulse to a powder.
- Tip the ground star anise mix into a bowl then add the butter, remaining egs, orange zest and juice. Sift in the flour and baking powder then beat the mixture together until pale and creamy.
- Spoon the batter int oa greased and lined 18cm (7 in) round springform cake tin that's been greased and lined and level the surface. Arrange the strips of candied peel on the centre of the cake. Transfer to an oven pre-heated to 160ºC (325ºF) Gas Mark 3 and bake for about 50 minutes, or until the top of the cake feels just firm to the touch and a skewer inserted into the centre emerges cleanly.
- Loosen the edges of the tin, turn the cake out onto a wire rack and peel off the lining paper. Set aside to cook completely before slicing and serving.
© Dyfed Lloyd Evans
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