Red Bell Pepper 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.

ROASTED RED PEPPER HARISSA

Steps:

• Cook garlic and oil in a small saucepan over medium until garlic is tender, 10-15 minutes. Let cool.
• Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
• Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
• Do Ahead
• Harissa can be made 1 day ahead. Cover and chill.

RED BELL PEPPER HARISSA

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
• Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, the salt. Mix in bell peppers and jalapeño. (Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)

RED PEPPER, SQUASH & HARISSA SOUP

Steps:

• Heat oven to 180C/160C fan/gas 4. Put all the veg on a large baking tray and toss together with rapeseed oil, garlic cloves in their skins, ground coriander, ground cumin and some seasoning. Roast for 45 mins, moving the veg around in the tray after 30 mins, until soft and starting to caramelise. Squeeze the garlic cloves out of their skins. Tip everything into a large pan. Add the chicken or vegetable stock, harissa paste and double cream. Bring to a simmer and bubble for a few mins. Blitz the soup in a blender, check the seasoning and add more liquid if you need to. Serve swirled with extra cream and harissa.

GARBANZO BEAN AND POTATO FRITTERS WITH RED BELL PEPPER HARISSA

Steps:

• Cook potatoes in pot of boiling salted water until tender. Drain; refrigerate until cold,about 30 minutes.
• Peel potatoes; grate coarsely into large bowl. Mix in leek and cilantro.
• Blend garbanzo beans, garlic, cumin, salt, pepper and baking powder in processor until almost smooth. Stir into potato mixture. Mix in 3 tablespoons flour. Using floured hands, shape 2 rounded tablespoons mixture into ball; flatten into 1/2-inch -thick disk, about 2 inches in diameter. Place on lightly floured baking sheet. Repeat with remaining mixture, forming about 24 fritters. (Can be made 1 day ahead. Sprinkle lightly with flour. Cover and refrigerate.)
• Pour enough oil into 2 heavy large skillets to reach depth of 1/4 inch. Heat over medium heat until sprinkle of water sizzles in oil. Coat each fritter with flour. Fry fritters until brown, about 3 minutes per side. Transfer to paper towels; drain.
• Overlap 3 fritters on each plate. Spoon Red Bell Pepper Harissa alongside.