Harissa chicken
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“This dish has body and depth.” – Mpho Phalane
Ingredients
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- 3 medium-large red peppers
- 1½ t coriander seeds
- 2 t cumin seeds
- 1 t caraway seeds
- 2 t smoked paprika
- 1½ t plain Greek yoghurt
- 2 T olive oil
- ¼ preserved lemon (optional)
- ½ lemon, juiced
- 3 cloves garlic
- 1 T honey
- 2½ t salt
- 1 t pepper
- 1 whole free-range chicken, portioned
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
1. Cook the peppers over an open flame, or place them in a dry pan. Char until blackened, then place into a freezer bag or in an airtight container to soften. Once slightly cooled, remove the charred parts and seeds.
2. Dry toast the coriander, cumin and caraway seeds in a pan, separately, and allow to cool.
3. Place the peppers, toasted spices and remaining ingredients, except the chicken, into a blender and blend until smooth and thick. Adjust the seasoning if necessary.
4. Place the chicken in a large freezer bag and pour in the marinade, ensuring the chicken is fully coated. Seal the bag and marinate in the fridge for 3 hours or overnight.
5. Remove the chicken from the bag and roast at 180°C for 35–40 minutes.
Find more chicken recipes here.
Photograph: Elsa Young
Production: Khanya Mzongwana
Recipe: Mpho Phalane
Assistant: Clive Ofentse Ndou
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