HARISSA CHICKEN

INGREDIENTS:

 

1 Red Pepper

¼ tsp Coriander Seeds

¼ tsp Cumin Seeds

¼ tsp Caraway Seeds

1 TBS Olive Oil

1 Red Onion, finely chopped

3 Cloves of Garlic, Crushed

1-2 Red Chillies, Chopped

2 TBS Tomato Paste

2 TBS Lemon Juice

Salt and Pepper

3 TBS Greek Yogurt

1 Spatchcocked Chicken or 8 pieces or 8 Breasts

METHOD:

Place the red pepper under a preheated grill until blackened and soft. Remove from the oven and place in a zip lock bag to sweat. Once cool, peel.

Toast the coriander, cumin and caraway seeds, and then grind in a spice grinder or pestle and mortar.

Heat the olive oil in a large frying pan and sauté the onions until soft and translucent. Add the garlic and the chillies and cook for a further 2-3 minutes, then add the spices.

Allow the spices to become fragrant, then add the tomato paste and cook for 3 minutes. Add the pepper and transfer to a blender. Blend until smooth, season well and allow cooling.

Add the yogurt to the cooled harissa, and use it to cover the chicken. Allow flavours to infuse for a minimum of 3 hours.

Place the chicken on a hot-medium hot braai and cook turning frequently, and basting in between until the chicken is cooked. About 1 ½ hours for a whole spatchcock, 35-40 mins for pieces, and 20-25 mins for breasts.