Roasted Harissa Chicken
This oven roasted Harissa Chicken is quick and easy to make
Servings 6 piece
Ingredients
- 5 - 6 chicken thigh with bone and skin on
- 1 tbsp extra virgin olive oil
- 1 cup Chickpeas cooked
- 7 - 8 cloves garlic of
- 1 tsp honey
- one lemon Juice of a
- ½ cup chicken stock
For Harissa
- 20 chillies variety or assorted ) dry red (any
- 1 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- ½ tbsp Caraway seeds
- 6 cloves garlic of
- ¼ cup olive
Instructions
Harissa Paste
- Place the chiles in a heatproof bowl and cover with boiling water. Let stand for 30 minutes.
- Roast coriander,cumin and caraway seeds till aromatic. let it cool down. Grind the spices in a coffee or Spice grinder and make a fine powder.
- Drain water from chilies and reserve some liquid for later use. stem and deseed the chilies.
- Grind together the chillies,salt,spice powder. While the food processor is still running slowly add olive oil. if the paste is too thick add some water reserved in step 3.
- Store in a clean jar to be used later.
For Chicken Roast
- In a bowl add 2-3 tbsp harissa paste,honey,lemon juice.Mix well. Add Chicken thighs . Rub the spice paste evenly and marinate for at least 6 hours or overnight in the refrigerator.
- Remove the marinated chicken from the refrigerator 30 minute before cooking.
- Pre-heat oven to 180.
- Heat a pan(preferably ovenproof cast iron pan and wide enough to hold all the chicken)When hot add 1 tbsp oil. Place the chicken thighs and cook on high heat for 2 minutes each side.(This step is basically to sear the meat). They should look golden brown in color.
- Put any remaining marinade from the bowl to the same pan. Add cooked chickpeas and crushed garlic(you can add any veggies if using at this point of time). Toss everything for 5 minutes.
- If not using the same pan for baking then shift everything to a oven proof dish.
- Add stock and bake for 25 - 30 minutes.
- Let it rest for 10 minutes before serving.