Description
South Africans love their heat so I borrowed a taste from our North African brothers with a Harissa paste that adds so much depth, color, and flavor when added to any dish.
Ingredients
Units
Scale
- 1 cup Red Chillies (dried)
- 2–3 Cloves Garlic
- 1 Lemon (juiced)
- 1 Teaspoon Fennel
- 1 Teaspoon Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 1/4 cup Olive Oil
- 1 Teaspoon Red Chili Flakes
- 1 Tablespoon Smoked /Sweet Paprika
- 5–6 Tablespoons Tomato Paste (optional)
- Salt to taste
- Boiling Water
Instructions
- Toast the seeds in a frying pan on the stovetop.
- Allow it to cool then grind.
- Soak the dried chilies in boiling water for about 20-30 minutes.
- Drain chilies and place them in the processor along with the remaining ingredients (except the tomato paste).
- Process until it forms a thick paste.
- If the paste is too spicy, then cool it down by adding a few spoonsful of tomato paste.
- Store in a jar and refrigerate for up to 2 weeks.
- Rub the paste over chicken pieces and place in the oven at 180 till fully cooked.
- Enjoy!!
- Couscous Salad
- Prepare couscous as per box instructions.
- Add your choice of salad ingredients (olives/tomatoes/spring onion/mint/coriander/cucumber etc.) Squeeze the juice of half a lemon over the couscous and toss well.
Notes
Prepared, tried, and tested by Rochelle Lazarus Govender via SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 173
- Sugar: 6
- Sodium: 168
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 3
- Protein: 3
- Cholesterol: 0
