Harissa chicken

Fairlady
5 servings
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Poultry

By Food24 November 03 2009
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Ingredients (20)

2.00 kg chicken — halved
yoghurt — to serve
HARISSA SAUCE
10.00 ml cumin — seeds
5.00 ml coriander — seeds
5.00 ml caraway seeds
5.00 ml sea salt
15.00 ml cayenne pepper
30.00 ml fresh chillies — 573
5.00 ml garlic — cloves, crushed
10.00 ml lemon juice
TABBOULEH
375.00 ml bulgur wheat
water — warm
3.00 tomatoes — diced
1.00 onion — medium, peeled and diced
30.00 ml garlic — cloves, crushed
75.00 ml fresh parsley — chopped
45.00 ml fresh mint — chopped
sea salt — to taste
75.00 ml lemon juice
60.00 ml fresh chillies — 573
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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.



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