Moroccan Harissa Food

MOROCCAN HARISSA CHILI PASTE RECIPE WITH FRESH PEPPERS

Steps:

• Wash both kinds of peppers. Discard all the seeds and white membrane inside the sweet red pepper and most of the seeds in the hot chili.
• Coarsely chop the sweet red peppers. Use gloves while chopping the hot chili peppers.
• Place all ingredients, except the oil, in a deep heavy-bottomed pot and add about 1 cup of water. Cover and let simmer for 15- 20 minutes.
• Blend all ingredients to a paste and transfer to a saucepan or frying pan. Place over medium heat and add the oil.
• Keep stirring until all the water has evaporated and the sauce looks like a thick paste. Set aside to cool completely.
• Place the harissa sauce/paste in sterilized jars and keep in the fridge for up to a few weeks.
• You could also freeze all or some of the harissa. Pour it into a Ziploc and flatten it so portions can be broken off. Or use ice cube silicone trays; when frozen, transfer the cubes to a plastic bag.

MOROCCAN RED HARISSA CHICKEN

Steps:

• Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use.
• Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.
• Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about 1/2 cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve.
• To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with fork.
• In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.
• Get Rachael's shopping list for this episode's recipes here.

MOROCCAN HARISSA ROAST CAULIFLOWER

Steps:

• Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
• Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
• Preheat the oven to 450 degrees F.
• In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
• Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.

MOROCCAN HARIRA

Steps:

• Heat the oil in a large non-stick sauté pan over a medium heat and fry the onions and garlic until starting to soften. Tip in the spices and chilli, stir briefly, then pour in the passata and stock. Add the lentils, carrots, sweet potato and celery, and bring to the boil.
• Cover the pan and leave to simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and lentils are tender. Stir in the chopped coriander and serve in bowls with lemon wedges for squeezing over, and the reserved coriander sprinkled over.

VEGETARIAN MOROCCAN HARIRA

Steps:

• Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes.
• Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.

MOROCCAN HARISSA

Steps:

• Mince the chillies, roast capsicums, preserved lemon and garlic by hand or in a food processor.
• Mix with the coriander (cilantro), cumin and salt until well combined.
• Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refrigerator.

EASIEST MOROCCAN HARISSA OR HOT SAUCE

Steps:

• Mix all together and serve with couscous.
• Hot chilis can be added to taste if a spicier sauce is desired.