Harissa Chicken. Remove chicken from marinade, and discard the excess marinade. Brush the chicken breasts with olive oil, and sprinkle with salt and pepper. Harissa can be made in advance to keep in the fridge for use with this harissa chicken, fish, meats or even veggies.

Harissa Chicken paired with rice is a Tunisian inspired recipe that uses a sweet and smokey red chili pepper paste to create a bold, spicy and flavorful dish The idea of roasted chicken and potatoes, bathed in harissa, then topped with mildly exotic yogurt sauce and lots of vibrant fresh herbs, also appeals. This recipe uses chicken thighs and while I know some of your prefer chicken breasts, those would work as well, although you'd need to dial down the baking time because they cook faster. Baste chicken with pan juices, and sprinkle chicken with rose-harissa spice blend. You can have Harissa Chicken using 22 ingredients and 22 steps. Here is how you cook it.

Ingredients of Harissa Chicken

It's 250 g of boneless Chicken.
It's 3 of medium Tomatoes.
It's 3-4 cloves of Garlic.
It's 1 teaspoon of Fennel seeds.
Prepare 1 tablespoon of white Vinegar.
Prepare 2 tablespoon of Harissa paste (home-made).
It's 2 tablespoon of Olive oil/Vegetable oil.
You need 1/2 cup of cooked Kidney beans/Rajma.
Prepare 1/2 teaspoon of brown Sugar or white Sugar.
Prepare to taste of Salt.
You need 5-6 of Basil leaves or Mint leaves to garnish.
It's of For Harirra paste.
You need 10-12 of dry red Chillies.
Prepare 1 tablespoon of whole Cumin seeds.
It's 2 teaspoon of whole Coriander seeds.
You need 1 teaspoon of Caraway seeds.
It's 4 cloves of garlic, crushed.
Prepare 1 ½ tsp of Paprika powder/kashmiri red chilli powder.
You need 1 teaspoon of Salt.
It's 1/2 of of a Lemon(juice only).
It's 2 tablespoon of Tomato paste.
It's 1/4 cup of of Olive oil.

Quick or natural release then shred with two forks. Photo by Chelsie Craig, Food Styling by Pearl Jones. Okay so now you have harissa. What the hell do you do with it?

Harissa Chicken instructions

Gather all the ingredients of harissa paste..
Add dried chilies to a mixing bowl or measuring cup and cover with hot water. Cover and keep aside for 10 minutes..
After 10 minutes drain the water and transfer to a pan..
Cover and steam for about 10 minutes in low heat..
In the meantime, add cumin, caraway and coriander seeds to a small skillet and toast over medium heat for a few minutes, or until fragrant and they start to pop..
Then transfer to a grinder, and crush into a fine powder..
Crush garlic cloves and add to the grinded spices. Also add in paprika powder/ kashmiri chilli powder, lemon juice from 1/2 of a lemon, vinegar, tomato paste, olive oil and salt..
Blend to a coarse paste. Add in little water or oil in between to ease the process of blending..
Transfer the steamed chillies to a cutting board and take out all the seeds from the chillies..
Add in the deseeded chillies to the blender..
Blend to a fine paste. Here also add in little water or a mixture of vinegar and water if necessary..
Transfer the harissa paste to a glass bottle. You can store the paste for 9-10 days..
Now take 250 g of boneless chicken pieces..
Marinate the chicken pieces with 2 tablespoon of prepared harissa paste and 1/4th teaspoon of salt..
Cover and keep aside for 1/2 an hour..
Take 2 tomatoes and garlic cloves. Cut them roughly..
Put roughly chopped tomatoes, garlic, vinegar and fennel seeds to a blender and make a thin paste..
Heat oil in a non-stick pan and shallow fry the marinated chicken pieces to light golden brown..
Now add in the prepared tomato paste, salt as per your taste and 1/2 teaspoon brown/regular sugar. Continue to cook in medium heat for 5-6 minutes..
Also add in 1/2 cup cooked kidney beans, I added canned one..
Further cook in medium heat until the paste thickens and coats to the chicken. Sprinkle some basil leaves or mint leaves and remove from heat..
Vibrant coloured spicy and flavourful African harissa chicken is ready to serve. You can serve them with any kind of bread or chapati, fulka etc..

Layer the roasted veggies over jasmine rice, then add the chicken and sauce. Finally add a dollop of Greek yogurt over the chicken, and garnish with parsley, sliced olives or capers. For extra harissa flavor, spoon some paste over the chicken and spread to cover. Serve chicken thighs with vegetables and a spoonful of cooking juices spooned over the top. A Homemade Harissa Marinade That's Easier Than It Sounds!