- 4 T harissa paste
- 1 T chilli paste
- Juice of 1 lemon
- Olive oil
- 8 portions of free-range chicken
Mix harissa paste, chilli paste, the juice of 1 lemon and a good glug of olive oil.
Rub the mixture over 8 portions free-range chicken, then place on a hot grid over smouldering coals and braai for 15 to 20 minutes, or until charred and the juices run clear.
Serve warm with crisp potato sheets.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.