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This is such a simple recipe that takes 5 minutes to prepare yet it tastes like you spent hours cooking it. Perfect summer or winter meal and it can cook in the oven while you are entertaining guests. Delicious served with a couscous and chickpea mixture to absorb all that yummy sauce or simply some pita bread to mop it all up with.
Harissa is a Maghrebi hot, aromatic chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers, and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, saffron, or caraway, as well as some vegetable or olive oil for preservation. It’s widely used in North African and Middle Eastern cuisines as a condiment, or mixed with water or tomato juice to flavour stews, soups or couscous. In North Africa it’s also sometimes served in a pool of olive oil, into which to dip bread. As it’s strong and pungent, a little goes a long way.
Serves 4
Ingredients:
45g / 3 tablespoons butter
4 tablespoons harissa
4 tablespoons honey
Juice of 1/2 an organic lemon
4 bone-in chicken legs (can use just thighs or drumsticks)
Preparation:
Preheat the oven to 200C / 180C fan / 400F / 360F fan
In a small pan, melt together the butter, harissa, honey and lemon juice
Arrange the chicken pieces in a baking tray or dish
Pour over the harissa mixture
Roast for 45 minutes, basting occasionally with the sauce
Serve with couscous and a green salad or grilled vegetables
Enjoy!
Chez Jon said:
Looks yummy, I can’t wait to get back home to try this.
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Nadia said:
It was spicy but not overly so. A great different meal from all the usual french fare.
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camparigirl said:
Excellent use of the harissa that is languishing in my fridge.
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Nadia said:
Mine never looks very long. I love spicy food so add it in whenever possible.
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Nadia said:
Lasts very long
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anotherfoodieblogger said:
I recently bought some harissa dried spice, I’m sure it would be equally delicious on chicken. I should try this!
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Nadia said:
I have never used the dried spice, I use the paste but it should work just as well.
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Osyth said:
What a brilliant use of Harissa and with the numerous North African épiceries here I am spoiled for different blends … I feel a cook up brewing!
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Nadia said:
You are lucky. There are none near me so I rely on Grand Frais in Perigueux or online.
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Osyth said:
I’m making the most of it … the North African population is large and an historic part of the city. I intend to write a bit about it before I leave because in general the nicest, gentlest most unassuming and polite members of the community are they.
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Nadia said:
Looking forward to reading about it.
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Mad Dog said:
That sounds delicious – I love harissa!
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Nadia said:
Me too. I am never without a tube. And it does not last long.
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chezlerevefrancais said:
Sounds deliciously simple! I haven’t found it in my part of France either so had to pick some up when we visited UK.
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Nadia said:
Very simple yet delicious.
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chefkreso said:
Looks like a delicious dinner idea 🙂
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Nadia said:
It really is. Quick, simple and so very tasty. What more could you want?
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Maude said:
I did this with chick thighs and it was the perfect weekday dinner.
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Nadia said:
Great! Thighs are my favourite part of the chicken to use too.
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