Grilled chicken marinated in harissa sauce

Votes: 3

How to Make - Grilled Harissa-Marinated Chicken

Time: 3 hours.
Complexity: easily
Servings: 4

This harissa recipe differs from the traditional Arabic sauce in its milder flavor. It's made by mixing hot dried peppers with roasted sweet peppers, adding garlic, spices, and tomato paste. The flavor is perfectly balanced and rich. This harissa can be stored for a long time in the refrigerator and is suitable for preparing and serving any meat dish. The simplest way is to marinate chicken pieces in harissa and grill them. The longer the chicken marinates, the more it will infuse with the sauce's vibrant flavors, becoming juicy and very tender.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Harissa and meat

2 red bell peppers
1 tbsp. cumin seeds
2 tsp coriander seeds
2 teaspoons fennel seeds
2 teaspoons of caraway seeds
4 dried red chili peppers (with seeds)
3 cloves garlic, crushed and finely chopped
1/4 cup tomato paste
0.5 cups olive oil
1 chicken, cut into 8 pieces, or 8 chicken thighs or drumsticks

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet pepper, cumin, coriander, fennel seeds, caraway, chili pepper, garlic, tomato paste, chicken, chicken thighs, chicken drumsticks

Cooking the dish according to the recipe:

Place the red peppers on the grill and grill until blackened on all sides. Then place the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape off any charred skin and remove the stems and seeds. Coarsely chop the peppers and set aside. They can be prepared in advance.
Place the cumin, coriander, fennel, and caraway seeds in a dry frying pan and toast until fragrant. Grind the spices in a coffee grinder or food processor to a coarse powder.

Coarsely chop the dried chili peppers, place them in the bowl of a food processor, and pulse to pulse. Add the toasted ground spices, roasted bell peppers, chopped garlic, and tomato paste. Process until smooth. Add 1/4 cup olive oil and pulse. Add another 1/4 cup olive oil and pulse again. Season with salt to taste. Store in a tightly sealed container.
Chicken:

Brush the chicken pieces generously with harissa and let sit at room temperature for up to 2 hours, or refrigerate overnight or even for several days.
Preheat grill to medium heat.
Place the chicken on the grill and cook for 8-10 minutes per side. You may need to move the chicken or flip it a couple of times if it's getting too browned. You can also brush the chicken a couple more times with the remaining harissa, but keep in mind that it's quite spicy! Remove the chicken from the grill and let it rest for 5-10 minutes before serving.

Note

Make a large batch of harissa; it will keep for a long time in the refrigerator. Use it in many other dishes.