Harissa for this recipe is different from traditional Arabic the sauce is a milder flavor. For its preparation, dried spicy pepper mixed with sweet baked pepper, garlic is added, spices and tomato paste. The taste is perfectly balanced. and saturated. Such a harissa can be stored in the refrigerator for a long time and Suitable for cooking and serving any meat dishes. The most simple – marinate the chicken pieces in the harissa and fry them on grilling. The longer the chicken marinates, the stronger it is saturated with bright tastes of sauce, it will become juicy and very нежной. 
Time: 3hour. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Harissa and meat
- 2 red sweet peppers
- 1 tbsp. l zira seed
- 2 tsp coriander seed
- 2 tsp fennel seed
- 2 tsp cumin seeds
- 4 dried red chili peppers (with seeds)
- 3 cloves of garlic, crushed and finely chopped
- 1/4 Art. tomato paste
- 0.5 tbsp. olive oil
- 1 chicken, cut into 8 pieces, or 8 chicken thighs or drumsticks
Recipes with similar ingredients: sweet pepper, cumin, coriander, fennel seeds, caraway seeds, chili peppers, garlic, tomato paste, chicken, chicken thighs, chicken drumsticks
Recipe preparation:
- Put the red peppers on the grill and sauté them until they are blacken from all sides. Then put the peppers in a bowl and cover plastic wrap. When they have cooled sufficiently, clean charred peel and remove the stalk and seeds. Chop coarsely peppers and set aside. They can be prepared in advance.
- Pour zira, coriander, fennel and caraway seeds into a dry frying pan and fry until a strong aroma goes. Grind the spices in coffee grinder or mill in coarse powder.
- Coarsely chop the dried chili peppers, put them in the bowl food processor and chop in pulsed mode. Add toasted ground spices, roasted bell peppers, chopped garlic and tomato paste. Grind until smooth. Add 1/4 tbsp. olive oil and whisk. Add another 1/4 tbsp. olive oil and whisk again. Salt to taste. Store in tightly closed container.
-
Hen:
Lubricate chunks of chicken with plenty of sugar and leave at room temperature up to 2 hours, or put overnight or even a few days in the refrigerator.
- Preheat the grill to moderate heat.
- Put the chicken on the grill and fry for 8-10 minutes each side. You may need to move the chicken or flip her pieces a couple of times if they are very fried. you also you can lubricate the pieces a couple more times with the remnants of the harissa, only note that it is quite sharp! Remove the chicken from the grill and give it rest for 5-10 minutes before serving.
Note
Prepare a large portion of harissa, it can be stored for a long time in the fridge. Use it in many other dishes.
