Harissa Chicken Food

HARISSA CHICKEN

Steps:

• In a large bowl, combine olive oil, harissa, garlic, paprika, cumin, salt and pepper. Add the chicken to the spice mix and mix well to incorporate. Refrigerate for at least 2 hours or overnight.
• Heat a large saucepan on medium without any oil, then transfer the chicken from the bowl to the saucepan. Cook until the chicken is well done, about 8-10 minutes. When it's cooked, squeeze some fresh lime juice on top of the chicken.
• Serve over rice with a lime wedges and fresh mint, if desired. Due to the spice level, plain yogurt also works really well with the recipe.

HARISSA CHICKEN TRAYBAKE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm x 40cm roasting tray.
• Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs. Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.
• Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through. Pick over the mint leaves before dishing up.

HARISSA CHICKEN

Steps:

• Heat oil in heavy bottomed pan until hot. Add chopped almonds and cook until golden brown. Remove and set aside to drain on kitchen towel.
• Add garlic, onion and chicken to the same pan and sauté for 10 minutes, turning regularly until browned.
• Mix together harissa, water, currants, honey, cumin and cinnamon. Add the seasoning mix to the chicken and stir well. Add the chickpeas, cover the pan. Now cook over a medium heat for 20 minutes, stirring regularly. Add more water if necessary.
• Steam the couscous for 20 minutes. Remove couscous and crumble between your fingers. Add the butter and fluff up. Serve the chicken over the couscous, topping with the browned almonds.

HARISSA-GLAZED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil. Pat the chicken breasts dry, sprinkle with salt and pepper and transfer to the prepared sheet.
• Whisk together the honey, harissa, vinegar and garlic in a small skillet. Whisking constantly, bring to a boil over medium heat and continue to whisk until sauce is thick enough to coat the back of a spoon, 7 to 8 minutes. Whisk in the butter.
• Spoon half the glaze over the chicken and bake until beginning to turn golden brown, about 15 minutes. Remove the chicken from the oven and brush on the remaining glaze. Return to the oven and bake until an instant read thermometer inserted into thickest part of the chicken registers 165 degrees F, 5 to 10 minutes more.

HARISSA MARINATED GRILLED CHICKEN

Steps:

• Put the red peppers on the grill and char them until they are black on all sides. Put the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds. Coarsely chop and reserve. This can totally be done ahead.
• Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic. Grind all the spices into a coarse powder in a spice grinder.
• Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize. Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste. Puree until the mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine. Add in another 1/4 cup of olive oil and pulse again. Season with salt, to taste, if needed. Store in an airtight container.
• Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator.
• Preheat the grill to medium.
• Put the chicken on the grill and grill for 8 to 10 minutes on each side. You may have to move the chicken around, or flip it over a couple of times to prevent burning. You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy! Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.

PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS

Steps:

• Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
• Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
• Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

ONE-POT HARISSA CHICKEN

Steps:

• Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
• Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.

HARISSA AND YOGHURT BAKED CHICKEN

Steps:

• Preheat oven to 200°C.
• Make deep slits all over the chicken pieces.
• Blend the cornflour, yoghurt, harissa, mint, cumin, pepper and salt.
• Spread yoghurt mix over both sides of the chicken pieces.
• Place the chicken on a rack over a baking dish.
• Bake for 25-35 minutes or until cooked through and crisp and golden on the outside.
• Serve warm or cold.

SHEET PAN HARISSA CHICKEN DINNER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.
• Stir together parsley, garlic, and zest in a small bowl.
• Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.

HARISSA CHICKEN TRAYBAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.
• Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.