Harissa is a Maghrebi hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers, and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, saffron, rose, or caraway, as well as some vegetable or olive oil for preservation
8-10 chicken pieces
½ each red, yellow and green peppers, roughly chopped
2 red onions
2 – 3 tablespoons Extra Virgin olive oil
2 tablespoons red wine vinegar
4 teaspoons harissa paste
a handful of fresh mint leaves (I didn’t have)
salt and pepper
Preheat the oven to 180C.
Peel and quarter the red onions.
Separate the petals from onion quarters and toss together with the peppers in the oven tray.
Season the onions and peppers well with salt and pepper, and toss in the olive oil and red wine vinegar.
Spoon the harissa onto the vegetables. Score the chicken a few times with a knife.
Place the chicken on the vegetables and rub the harissa all over the chicken and the vegetables.
Season the chicken well with salt. Place the tray in the preheated oven and roast for 50 minutes.
Remove the chicken from the oven, place on a board and serve with the cooked vegetables.
Pour the remaining sauce from the oven tray over the chicken and vegetables and garnish with fresh mint leaves.
Note: There is a lot of sauce in the roasting pan which I didn’t pour over the chicken for the purposes of the picture and make it look messy, but did when we ate which was unbelievable good!
1 red pepper
½ teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoons caraway seeds
1 ½ tablespoons olive oil
1 small red onion, roughly chopped
3 cloves garlic, peeled and roughly chopped
3 hot red chilli, seeds removed and roughly chopped
1 ½ teaspoons tomato paste
2 tablespoons freshly squeezed lemon juice
½ teaspoon salt
Char-grill the pepper under a grill or in the flames of a gas burner until the skin completely blackened.
Place in a bowl covered with plastic wrap and allow to cool.
When the pepper is cool, remove the seeds and the skin.
Add the olive oil to a pan and gently fry the onions, garlic and chilli until soft.
Add the spices and cook for a further minute.
Place the ingredients from the pan and the remaining ingredients into a blender and blend until it all forms a smooth paste.
Add a little extra salt or olive oil if needed.
Store in a sterilized jar in the fridge for a few weeks and use as needed.
Recipe Credit : Jamie Oliver
Harissa Spicy Rice
2 Cups of Rice
1 tsp spice for rice
½ tsp turmeric
1 chicken stock cube
1/2 a red onion finely chopped
1/2 each robot peppers diced
1 green chilli finely chopped
½ cup frozen peas, rinsed
¼ tsp cumin
¼ tsp coriander powder
1 heaped tsp harissa paste
Boil the rice with 1 tsp spice for rice, turmeric and stock cube, till cooked, strain and steam.
To a frying pan, add oil, onion, peppers, cumin, coriander, chilli and Harissa paste.
Cook for about 3 minutes till aromatic.
Add cooked rice and peas and a splash of boiling water.
Cover with a lid and steam for a minute or so till peas are cooked through.
Prepared, tried and tested by: Melanie Kramar
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