| Level: | Easy |
| Total: | 3 hr |
| Prep: | 30 min |
| Inactive: | 2 hr 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 3 hr |
| Prep: | 30 min |
| Inactive: | 2 hr 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 red bell peppers
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 2 teaspoons caraway seeds
- 4 red dried chiles, seeds left inside
- 3 garlic cloves, smashed and finely chopped
- 1/4 cup tomato paste
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs
Instructions
- Put the red peppers on the grill and char them until they are black on all sides. Put the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds. Coarsely chop and reserve. This can totally be done ahead.
- Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic. Grind all the spices into a coarse powder in a spice grinder.
- Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize. Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste. Puree until the mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine. Add in another 1/4 cup of olive oil and pulse again. Season with salt, to taste, if needed. Store in an airtight container.
- Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator.
- Preheat the grill to medium.
- Put the chicken on the grill and grill for 8 to 10 minutes on each side. You may have to move the chicken around, or flip it over a couple of times to prevent burning. You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy! Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 936 |
| Total Fat | 73 g |
| Saturated Fat | 17 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 58 g |
| Cholesterol | 225 mg |
| Sodium | 954 mg |
| Serving Size | 1 of 4 servings |
| Calories | 936 |
| Total Fat | 73 g |
| Saturated Fat | 17 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 58 g |
| Cholesterol | 225 mg |
| Sodium | 954 mg |
Reviews
Amazing flavors in this dish..! I’ve made it several times before, and what I can advice: Don’t buy a jar of ready made harissa as a substitute for the homemade version, -just; don’t do it. -Because if you do, then what’s the point in making Anne’s harissa chicken?
My chicken is broiling in my oven right now. I’m so excited and grateful that I took the time to toast the spices, char the peppers, and that I made the sauce/marinade from scratch. I know that the reward will be an extraordinary culinary experience! Thank you Anne for your expertise, you’re awesome!
My chicken is broiling in my oven right now. I’m so excited and grateful that I took the time to toast the spices, char the peppers, and that I made the sauce/marinade from scratch. I know that the reward will be an extraordinary culinary experience! Thank you Anne for your expertise, you’re awesome!
Just buy a jar of Harissa (mild or spicy
I love Anne Burrell. I love interesting and complex flavors. I enjoy spicy food. This was very bland to me. For the chili’s I used the Arbol Chili. I wonder if that was the wrong chili? Anyone know which dried red chili to use?
Makes taste buds sparkle! (personal comment!
I encourage anyone who has not taken cruises/travelled to various countries…try this dish.
The flavors are delicious.
Annie, Fremont, CA
I encourage anyone who has not taken cruises/travelled to various countries…try this dish.
The flavors are delicious.
Annie, Fremont, CA
The proportion of spices used in this recipe for the Harissa is just about spot-on. I used to eat this as a kid and it is almost as I remember. If you like Harissa, this is definate go-to recipe and what I will use!
All I can say is OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! SOOOOOOOOOO
Delicious!!!!!!!!!!!!!!!!!!!!HUGH HIT WITH MY FAMILY!!!!
Delicious!!!!!!!!!!!!!!!!!!!!HUGH HIT WITH MY FAMILY!!!!
Freakin delicious! Like the previous reviewer, I butterflied a whole chicken…smothered it in the harissa, and only had time to let it sit for an hour. I let it come to room temperature, put it in the oven for 40 minutes at 425, then 30 minutes at 400.. About half way through, I had to put a little water in the baking dish to keep the harissa from burning around the edges. My wife is very sensitive to heat, so I replaced the chilis with one jalapeno with the seeds removed. Served it with a potato/carrot melange and some steamed broccoli.
I highly recommend this recipe!! VERY DELICIOUS…
Pretty soon we’ll be cutting into the apple cake Annie did on the same episode.
*rubs tummy*
WE LOVE YOU ANNE!!
SOOO Delicious!!! One of my all time favorite cicken recipes! Huge hit with the family and sooo easy! I brined my chicken beforehand and baked in oven. Love, love, love it!
ANOTHER great Anne Burrell recipe! I made this with a whole butterflied chicken and broiled it. Great flavors, really delicious!!!! I will definitely make it again but in the meantime, I’m thinking of other things I can do with the left over harissa sauce, which is just so tasty. Thanks Anne!!
Save yourself some time and just buy a small jar of roasted red peppers. They’re usually cheaper in the Midwest, since sometimes red bell peppers are 2 dollars apiece here. Another time saver, just throw the dried chilis in the food processor with the ground spices and let ‘er rip. Then add all of the olive oil and finish blending. Just scrape down the sides of the processor a couple of times. You can bake this chicken too if you don’t want to grill it. Awesome flavors, especially if you mariande the chicken for a couple of days.