HARISSA MARINATED GRILLED CHICKEN
Provided by Anne Burrell
Time 3h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the red peppers on the grill and char them until they are black on all sides. Put the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds. Coarsely chop and reserve. This can totally be done ahead.
- Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic. Grind all the spices into a coarse powder in a spice grinder.
- Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize. Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste. Puree until the mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine. Add in another 1/4 cup of olive oil and pulse again. Season with salt, to taste, if needed. Store in an airtight container.
- Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator.
- Preheat the grill to medium.
- Put the chicken on the grill and grill for 8 to 10 minutes on each side. You may have to move the chicken around, or flip it over a couple of times to prevent burning. You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy! Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.
HARISSA CHICKEN TRAYBAKE
Everyone loves an easy traybake, this chicken dish with spicy harissa paste is roasted to perfection with garlic, potatoes and cherry tomatoes
Provided by Charlie Clapp
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.
- Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.
Nutrition Facts : Calories 619 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.1 milligram of sodium
PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS
Provided by Dawn Perry
Categories Chicken Roast Quick & Easy Dinner Chickpea Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
- Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
- Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.
SHEET PAN HARISSA CHICKEN DINNER
Spice up chicken dinners with a touch of harissa. The North African red pepper sauce adds depth and kick to this one-pan meal perfect for weeknights.
Provided by Juliana Hale
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.
- Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.
- Stir together parsley, garlic, and zest in a small bowl.
- Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 19.5 g, Cholesterol 88.1 mg, Fat 21.9 g, Fiber 4.4 g, Protein 26.7 g, SaturatedFat 5.1 g, Sodium 419.9 mg, Sugar 4.5 g
ONE-POT HARISSA CHICKEN
This hearty chicken casserole is low in fat, packed with veg and flavoured with harissa for a satisfying supper.
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
- Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.
Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.9 milligram of sodium
HARISSA-GLAZED CHICKEN
A tasty five-ingredient glaze takes boneless skinless chicken breasts to the next level in around a half hour-perfect for a busy weeknight meal with rice or couscous alongside. Tunisia's fiery harissa pepper paste is often served as a condiment but also does double-duty as an ingredient to deepen the flavors of meats, soups and stews. Here it's perfect in a flavorful glaze for mild chicken breast.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil. Pat the chicken breasts dry, sprinkle with salt and pepper and transfer to the prepared sheet.
- Whisk together the honey, harissa, vinegar and garlic in a small skillet. Whisking constantly, bring to a boil over medium heat and continue to whisk until sauce is thick enough to coat the back of a spoon, 7 to 8 minutes. Whisk in the butter.
- Spoon half the glaze over the chicken and bake until beginning to turn golden brown, about 15 minutes. Remove the chicken from the oven and brush on the remaining glaze. Return to the oven and bake until an instant read thermometer inserted into thickest part of the chicken registers 165 degrees F, 5 to 10 minutes more.
HARISSA CHICKEN TRAYBAKE
Another sheet pan recipe, this time from BBC Good Food. I had bought some harissa without any particular recipe in mind, This one ended up being easy and tasty. I did rework the instructions to something that made more sense to me. Also, I used chicken thighs instead of drumsticks. The site suggest using rose harissa, which I have not seen, but says you can imitate it by adding rosewater to harissa.
Provided by duonyte
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- It's the wrong time of the year for new potatoes - I used the smallest ones I had and cut them up further.
- Preheat oven to 375 deg F (190C).
- Score deep cuts all over the chicken, then rub in the harissa. (If I were to do this over, I'd put the chicken and the harissa in a bowl or plastic bag, and smoosh everything with my hands). Season well and place in a baking dish. (I did not season the chicken as the harissa had a fair amount of salt).
- Put the vegetables in a bowl, drizzle with olive oil, and salt and pepper to taste, and mix thoroughly to coat everything evenly. Add to the baking dish. Scatter the olives over everything.
- Squeeze the lemon wedges over everything, then add them to the dish.
- Cook in the oven for 45 mins-1 hr until the chicken is cooked through through and golden. I tested for doneness, as the paste made it hard to tell how done the chicken was.
Nutrition Facts : Calories 384.5, Fat 23, SaturatedFat 5.2, Cholesterol 79, Sodium 189.5, Carbohydrate 25.9, Fiber 4.2, Sugar 3.8, Protein 20.1
HARISSA CHICKEN
I bought an Israeli spice blend for Harissa and you only need to add oil and/or water to use it as a paste. It smells great and I was searching for some recipes so that I can use it. I came upon this one from an organic website. I will try this with dark meat chicken.
Provided by Oolala
Categories Chicken
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in heavy bottomed pan until hot. Add chopped almonds and cook until golden brown. Remove and set aside to drain on kitchen towel.
- Add garlic, onion and chicken to the same pan and sauté for 10 minutes, turning regularly until browned.
- Mix together harissa, water, currants, honey, cumin and cinnamon. Add the seasoning mix to the chicken and stir well. Add the chickpeas, cover the pan. Now cook over a medium heat for 20 minutes, stirring regularly. Add more water if necessary.
- Steam the couscous for 20 minutes. Remove couscous and crumble between your fingers. Add the butter and fluff up. Serve the chicken over the couscous, topping with the browned almonds.
Nutrition Facts : Calories 1776.4, Fat 43.9, SaturatedFat 13.6, Cholesterol 124.9, Sodium 856.5, Carbohydrate 266.2, Fiber 25.1, Sugar 18.6, Protein 76.7
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ROSY HARISSA CHICKEN RECIPE - SUSAN SPUNGEN | FOOD
From foodandwine.com
5/5 (1)Category ChickenServings 4Total Time 1 hr 55 mins
- Whisk together kefir, lemon juice, 3 tablespoons harissa paste, 1 tablespoon salt, thyme leaves, grated garlic, and 2 teaspoons pepper. Place chicken quarters in a large ziplock plastic bag. Pour kefir mixture over chicken, and seal bag. Refrigerate at least 8 hours or up to 24 hours, turning bag occasionally.
- Preheat oven to 375°F with oven rack in upper third of oven. Let chicken stand at room temperature 30 minutes. Scatter shallots, garlic, and lemon halves, cut sides down, in a heavy-duty roasting pan or 13- x 9-inch baking dish. Add thyme sprigs. Remove chicken from marinade, allowing excess marinade to drip off. Discard marinade. Sprinkle chicken with remaining 1 teaspoon salt and remaining 1 teaspoon pepper; arrange chicken, skin sides up, in a single layer in roasting pan. Add 1/4 cup water to pan.
- Roast chicken in preheated oven until a meat thermometer inserted in thickest portion registers 140°F, 30 to 35 minutes. Turn broiler to high. Baste chicken with pan juices, and sprinkle chicken with rose-harissa spice blend. Broil, basting chicken with pan juices every 2 to 3 minutes, until thermometer registers 165°F, 8 to 10 minutes.
- Transfer chicken to a channeled cutting board; let rest 10 minutes. Meanwhile, squeeze 1 roasted lemon half and 6 roasted garlic cloves into pan juices; reserve remaining lemon half for serving and remaining garlic cloves for another use. Mash shallots and garlic with a fork. Pour pan juice mixture through a fine wire-mesh strainer into a bowl, pressing to extract liquid; discard solids. Whisk in remaining 2 teaspoons harissa paste. Pour accumulated juices from cutting board into harissa mixture in bowl, and stir. Pour pan juice mixture onto a serving platter, and top with chicken. If desired, crush rose petals over chicken. Serve immediately with reserved lemon half.
QUICK & EASY HARISSA CHICKEN - ALL WAYS DELICIOUS
From allwaysdelicious.com
4.5/5 (13)Total Time 1 hr 10 minsCategory Main Dish RecipesCalories 379 per serving
- In a large bowl, stir together the harissa paste, olive oil, cumin, salt, and pepper together. Add the chicken and turn to coat. Marinate for at least 20 minutes or as long as overnight (refrigerate if longer than 20 minutes).
- Bake for about 18 minutes, flip the chicken pieces over, andcook for about 18 minutes longer, until the edges are charred and the chicken is cooked through.
HARISSA CHICKEN - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 261Servings 6Cuisine MediterraneanCategory Entree
- In a large bowl, combine olive oil, harissa, garlic, paprika, cumin, salt and pepper. Add the chicken to the spice mix and mix well to incorporate. Refrigerate for at least 2 hours or overnight.
- Heat a large saucepan on medium without any oil, then transfer the chicken from the bowl to the saucepan. Cook until the chicken is well done, about 8-10 minutes. When it’s cooked, squeeze some fresh lime juice on top of the chicken.
- Serve over rice with a lime wedges and fresh mint, if desired. Due to the spice level, plain yogurt also works really well with the recipe.
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