Harissa chicken

Recipe from: 9/15/1999 12:00:00 AM
Ingredients 22
Servings 5
Time

Ingredients

  • 2
    kg
    fresh chicken, halved
  • natural yoghurt for serving
  • HARISSA SAUCE
  • 10
    ml
    cumin seeds
  • 5
    ml
    coriander seeds
  • 5
    ml
    caraway seeds
  • 5
    ml
    sea salt
  • 15
    ml
    cayenne pepper
  • 30
    ml
    olive oil
  • 5
    ml
    crushed garlic
  • 10
    ml
    lemon juice
  • TABBOULEH
  • 375
    ml
    bulgur wheat
  • warm water to cover
  • 3
    medium tomatoes, diced
  • 1
    medium onion, peeled and diced
  • 30
    ml
    crushed garlic
  • 75
    ml
    chopped parsley
  • 45
    ml
    chopped mint
  • sea salt to taste
  • 75
    ml
    lemon juice
  • 60
    ml
    olive oil
 

Method

 
1. TABBOULEH: soak bulgur wheat in warm water and drain thoroughly. Dice tomatoes with onion and mix with remaining ingredients, including bulgur wheat. Set aside, covered, to allow flavours to blend. 2. Wash chicken halves thoroughly and pat dry with paper towels. 3. HARISSA SAUCE: grind cumin, coriander and caraway seeds with salt in an electric spice mill or pound with a pestle and mortar. Work in cayenne pepper, olive oil, garlic and lemon juice. 4. Preheat oven grill or electric grill and heat roasting pan and rack under it for 1 to 2 minutes. Remove pan and brush grid with oil. Arrange chicken halves on grid and brush lightly with sauce. 5. Grill for about 20 minutes, or until skin is golden and crisp. Turn chicken and brush other side with sauce (you'll need about 45 ml (3 tbsp) in total). Grill for a further 20 minutes, or until crisp. 6. Serve immediately with tabbouleh and pass round chilled natural yoghurt.
 

Read more on: poultry  |  grill
 

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