Harissa chicken can also be cooked in over or stovetop.
Preparation time: 2.5 hours
Cooking time: 10 minutes
5 red chillies
2 red capsicums
1 whole garlic bulb
1 / 2 T ground coriander
2 birds eye chillies
1/2 T caraway seeds
30ml olive oil
1 T ground cumin
Juice of 1 lemon
4 skin on Boneless chicken thighs
Roughly chop chillies & garlic and lightly sauté in a medium sized saucepan with olive oil. Once lightly cooked and fragrant add in chopped red capsicum flesh and spices and cook on medium heat for about 5 minutes. Transfer to a blender and add lemon juice and season to taste. Blitz till smooth. Transfer to a mason jar and refrigerate for later use.
To prepare the harissa sauce, start by placing the red capsicums over an open flame on your stove top for 5 - 8 minutes till skin is blistering and black. When done place into a mixing bowl and cover with cling wrap for 20 minutes. After the 20 minutes remove cling wrap then peel and discard skin.
Serve with a fresh salad, yoghurt and fresh bread.
To Prepare chicken simply marinate chicken thighs or your favourite cut in a portion of the harissa sauce for at least 2 hours.
Ideally, grill chicken on a BBQ for 16 minutes: 10 minutes on one side and 6 minutes on the other until cooked through and lightly charred, basting with harissa during the process.