MOROCCAN RED HARISSA CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use.
- Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.
- Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about 1/2 cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve.
- To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with fork.
- In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.
- Get Rachael's shopping list for this episode's recipes here.
Nutrition Facts : Calories 565 calorie, Fat 17.5 grams, SaturatedFat 5 grams, Cholesterol 127 milligrams, Sodium 489 milligrams, Carbohydrate 63 grams, Fiber 5 grams, Protein 37 grams, Sugar 9 grams
ROASTED RED PEPPER HARISSA
An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Provided by Andrew Tarlow
Categories Bon Appétit Sauce Bell Pepper Caraway Coriander Cumin Chile Pepper Condiment
Yield Makes about 2 cups
Number Of Ingredients 13
Steps:
- Cook garlic and oil in a small saucepan over medium until garlic is tender, 10-15 minutes. Let cool.
- Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
- Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
- Do Ahead
- Harissa can be made 1 day ahead. Cover and chill.
RED BELL PEPPER HARISSA
Categories Condiment/Spread Hanukkah Bell Pepper Winter Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
- Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, the salt. Mix in bell peppers and jalapeño. (Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)
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SIMPLE, DELICIOUS HARISSA PASTE MADE AT HOME
From alexandracooks.com
5/5 (2)Category CondimentCuisine Middle Eastern/North AfricanTotal Time 55 mins
- Preheat the oven to 450ºF. Place the peppers on sheetpan lined with parchment paper. Roast until nicely charred nearly all around, 20-25 minutes. Transfer peppers to a bowl, cover with plastic wrap or a cloth bowl cover, and allow to cool. Peel the pepper and discard its skin.
- Place a small, dry frying pan over medium heat and toast the coriander and cumin seeds until they begin to darken and smell fragrant. Transfer them to a mortar and use a pestle to grind to a powder.
- Heat the olive oil in a large frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until they begin to caramelize.
- Use a blender or a food processor to blitz together all of the ingredients until smooth, adding a little more oil if needed. I usually add another tablespoon. Taste. Adjust with more salt, lemon, or oil to taste.
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