Harissa Chicken Recipe | How To Make Harissa Chicken | African Style Chicken Recipe | Varun

harissa paste

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha offers a similar heat with lower calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more affordable than breasts.

Soak 12 to 15 whole red dried chillies in water.

Toast 2 tablespoons of dried coriander seeds and 1 tablespoon of fennel seeds on medium flame to unlock flavors.

Add the toasted spices to a mixer grinder along with 1 teaspoon of roasted cumin powder and 7 to 8 cloves of garlic.

Grind the mixture into a coarse powder, then add 1/2 cup of olive oil and 1/2 teaspoon of salt to make a smooth harissa paste.

Transfer the harissa paste to a clean container, avoiding water to maintain quality.

Cut a whole chicken into 10 to 12 pieces and make gashes in the meat for marination.

Add 2 tablespoons of harissa and some salt to the chicken pieces, then add lemon juice and mix well to marinate.

Let the chicken marinate for at least 30 minutes, or overnight in the refrigerator for better flavor.

Heat a pan and add 1 tablespoon of vegetable oil.

Transfer the marinated chicken pieces to the hot pan and cook on high heat, flipping occasionally to achieve charred marks.

Baste the chicken with residual oil from the marination bowl to keep it moist.

Cook the chicken for about 20 minutes, turning it two to three times for even cooking.

Turn off the heat and begin plating the chicken.

Serve the harissa chicken with fresh mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens