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Harissa with marinated chicken and couscous
Harissa with marinated chicken and couscous
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Elevate weeknight meals with a flavorful chicken roast and spicy homemade harissa paste by David Prior.
Ingredients:
  • 36.40 gm olive oil
  • 2.50 gm sweet paprika
  • 4 chicken breasts with skin on, wingbone attached (optional)
  • Mint leaves, to serve
  • 2 red capsicums, quartered
  • 1/2 tsp cumin seeds
  • 1/2 tsp caraway seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp cayenne pepper
  • 2-54.60 gm olive oil
  • 4 garlic cloves, chopped
  • 1 small red onion, chopped
  • 2 long red chillies, seeds removed, chopped
  • 42.00 gm lemon juice
Instructions:
  • Preheat grill and oven. In a bowl, mix oil, garlic, paprika, and season. Add chicken, coat well, and marinate in the fridge for 15 minutes.
  • Grill capsicums until blackened all over, then transfer to a plastic bag and let cool for 10 minutes. Peel off the skins, avoiding rinsing to preserve the smoky flavor.
  • Toast cumin, caraway, and coriander seeds in a dry frypan on low heat for 1 minute until fragrant. Transfer to a mortar and pestle along with cayenne and a pinch of sea salt, then grind into a powder.
  • Heat 1 tablespoon oil in a frypan over low heat. Cook garlic, onion, chilli, and tomato until thickened, about 5-6 minutes. Stir in the spice mixture until combined.
  • Blend the grilled capsicum and tomato mixture until smooth. Add lemon juice and 1-2 tablespoons of oil to create a flavorful paste. Set the harissa aside.
  • Heat an ovenproof frypan over medium-high heat. Cook chicken, skin-side down, for 5 minutes. Flip and cook for another 2 minutes. Transfer to the oven and bake for 7-8 minutes until fully cooked. Let it rest for 2 minutes before slicing and serving with couscous, mint, and a dollop of harissa.

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