Chicken Harissa | How to make Chicken Harissa

By Sreemoyee Bhattacharjee  |  16th Jan 2017  |  
5 from 2 reviews Rate It!
  • Chicken Harissa, How to make Chicken Harissa
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

23

2





About Chicken Harissa Recipe

This is a recipe by chef Ranveer Brar from his new book "come into my kitchen" and is a south african influenced spicy dish.

Chicken Harissa is a popular aromatic and delicious dish. You can try making this amazing Chicken Harissa in your kitchen. This recipe requires 20 minutes for preparation and 20 minutes to cook. The Chicken Harissa by Sreemoyee Bhattacharjee has detailed steps with pictures so you can easily learn how to cook Chicken Harissa at home without any difficulty. Chicken Harissa is enjoyed by everyone and can be served on special occasions. The flavours of the Chicken Harissa would satiate your taste buds. You must try making Chicken Harissa this weekend. Share your Chicken Harissa cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sreemoyee Bhattacharjee for inputs. In case you have any queries for Chicken Harissa you can comment on the recipe page to connect with the Sreemoyee Bhattacharjee. You can also rate the Chicken Harissa and give feedback.

Chicken Harissa

Ingredients to make Chicken Harissa

  • For the Harissa :
  • 1tbsp olive oil
  • 1015 no garlic cloves
  • 1tbsp cumin seeds
  • 1tbsp coriander seeds
  • 1 cup Red & Yellow bell peppers, diced
  • 1 cup Dried red chilli
  • 2 tbsp White vinegar
  • 1 tbsp powdered sugar
  • water as required
  • salt to taste
  • 1 tbsp oil to cover the paste
  • For Pickled cucumber :
  • 1 cup cucumber, thinly sliced
  • 1 Green chilli, finely chopped
  • 1tsp sugar
  • 1 tbsp vinegar
  • salt to taste
  • For the chicken :
  • 4 no chicken breasts, sliced
  • 1tsp Harissa
  • 1tbsp oil
  • salt to taste
  • For the lemon Aioli :
  • 1/2 cup mayonnaise
  • 1tsp lemon zest
  • 1-2tbsp lemon juice
  • 1tsp mustard
  • 1 garlic clove, minced
  • salt to taste

How to make Chicken Harissa

  1. For the Harissa: Soak the red chilies in boiling water for 30 minutes until softened. Cut the stems and de-seed the soaked chilies.
  2. In a flat pan, heat the oil. Add the cumin seeds and coriander seeds.
  3. Once they begin to crackle, add in the garlic and saut for 10 seconds. Next, add and quickly saut the diced bell peppers for 20 seconds.
  4. Stir in the vinegar, sugar and 1tbsp water. Then add the soaked chilies and quickly combine. Bring it to the boil.
  5. Turn off the flame and set aside to cool. Once it cools down, transfer everything into a blender and grind into a thick paste.
  6. Transfer into an airtight bottle and refrigerate until required.
  7. For the cucumber : Combine the sliced cucumber, with 1 tsp salt. Mix well and leave in a colander to drain.
  8. In a bowl combine sugar chilli and vinegar in a medium mixing bowl. Using your hands gently squeeze all the juices out of the salted tendli and add to the vinegar mixture. Mix well. Taste and adjustsalt if required. Refrigerate for an hour or until required.
  9. For the Chicken In a mixing bowl, combine the harissa paste with the salt. Rub this paste onto the chicken slices and leave to marinate for around 30 minutes.
  10. Heat the oil in a flat frying pan or grill. Place the chicken on the pan and cook for 5 minutes on each side.
  11. For the Lemon Aioli In a small bowl, whisk the mayonnaise with the lemon zest, juice, mustard and garlic. Season with salt. Stir to combine.
  12. To Serve Arrange lettuce leaves on a plate and place chicken on top.

Reviews for Chicken Harissa (2)

Neema Bhardwaja year ago

looks too good
Reply

Saswati Biswasa year ago

The recipe is incomplete.....last step not mentioned
Reply