1. Home
  2. Chicken
  3. GRILLED HARISSA CHICKEN

GRILLED HARISSA CHICKEN

BOOKMARK

PRINT

DELICIOUS

Description

Harissa is a hot chilli pepper paste made of roasted red peppers, hot chilli peppers, garlic, coriander and caraway seeds. It is most commonly found in Tunisian, Libyan, Moroccan and Algerian food. You should be able to find it at your local store.

I’ve added earthy warm toasted spices and marinated the chicken overnight so the flavors go right to the bone. And the citrus lends a bright note to the dish.

I would suggest serving this alongside some couscous/quinoa with some toasted nuts, chopped dried apricots and fresh parsley.

Take your taste buds on a journey without leaving home.

xxx Chef MM

GRILLED HARISSA CHICKEN

US (Imperial)

Print Ingredients

15 large drumsticks (approx. 5 lbs)

1 tspn fennel seeds

1 tspn cumin seed

1 tspn coriander seeds

5 garlic cloves, peeled, roughly chopped

5 TBS Harissa paste

1 tsp nutmeg

2 tsp sumac

1 lemon- juice & zest

1 orange – juice & zest

4 TBS olive oil

2 tspn coarse salt

1 tspn coarse pepper

1 large red onion, sliced

2 oranges- cut into wedges to serve with the chicken

Fresh parsley or cilantro to garnish

InstructionsToast the fennel, cumin and coriander seeds in a frying pan on medium heat till fragrant being careful not to burn them (3-5 minutes).

Add the toasted spices to a food processor along with the garlic, harissa, nutmeg, sumac, lemon and orange juice & zest, olive oil, salt & pepper. Puree into a paste.

Apply the marinade to the drumsticks, particularly underneath the skin. Place them in a large ziplock bag and pour in any remaining marinade. Add a chopped onion and massage the chicken to make sure it’s coated. Refrigerate overnight.

Bring the chicken to room temperature. Cut the oranges into quaters.

Preheat the grill on medium heat. Lower the grill to medium–low . Add the chicken and oranage halves. Take the oranges off when they have caramelized.Grill the drumsticks for 35-40 minutes turning every 7 minutes.

Place the chicken on a platter alongside the oranges. Garnish with some fresh parsley or cilantro.

Serve alongside some couscous or quinoa with some toasted nuts, chopped dried apricots and fresh parsley.

SERVES 5-6

EU (Metric)

Print Ingredients

15 large drumsticks (approx 2.25 Kg)

1 tspn fennel seeds

1 tspn cumin seed

1 tspn coriander seeds

5 garlic cloves, peeled, roughly chopped

5 TBS Harissa paste

1 tsp nutmeg

2 tsp sumac

1 lemon- juice & zest

1 orange – juice & zest

4 TBS olive oil

2 tspn coarse salt

1 tspn coarse pepper

1 large red onion, sliced

2 oranges- cut into wedges to serve with the chicken

Fresh parsley or cilantro to garnish

InstructionsToast the fennel, cumin and coriander seeds in a frying pan on medium heat till fragrant being careful not to burn them (3-5 minutes).

Add the toasted spices to a food processor along with the garlic, harissa, nutmeg, sumac, lemon and orange juice & zest, olive oil, salt & pepper. Puree into a paste.

Apply the marinade to the drumsticks, particularly underneath the skin. Place them in a large ziplock bag and pour in any remaining marinade. Add a chopped onion and massage the chicken to make sure it’s coated. Refrigerate overnight.

Bring the chicken to room temperature. Cut the oranges into quaters.

Preheat the grill on medium heat. Lower the grill to medium–low . Add the chicken and oranage halves. Take the oranges off when they have caramelized.Grill the drumsticks for 35-40 minutes turning every 7 minutes.

Place the chicken on a platter alongside the oranges. Garnish with some fresh parsley or cilantro.

Serve alongside some couscous or quinoa with some toasted nuts, chopped dried apricots and fresh parsley.

SERVES 5-6

Ingredients

Choose a style:

x

NEW BOOK JUST
RELEASED!

Available to order on:

audio-book-cover-miracles-manifested