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Harissa is a North African hot red sauce or paste made from chili peppers (often smoked or dried) and garlic, often with coriander and caraway or cumin and served with olive oil.
Harissa chicken with black & white rice Serves 4
Harissa is a North African hot red sauce or paste made from chili peppers (often smoked or dried) and garlic, often with coriander and caraway or cumin and served with olive oil. It may also contain tomatoes. It somewhat resembles sambal and chili sauce. One well-known and expensive variety is “rose harissa” that also includes rose petals.
4 large chicken thighs
100g thinly sliced dried peaches or preferred fruit
100g of rose harissa (Moroccan chili paste)
1 onion, finely chopped
150g of white log grain rice
100g of black rice
Bunch watercress or rocket
100g of butter
1 crushed clove of garlic
• De-bone the thighs, keeping the skin on. Season with salt and pepper
• Put the thighs, skin-side down on a clean chopping board.
• Open the thighs out and spread each one with a tbs of harissa paste and the dried fruit.
• Wrap over the thighs to enclose the stuffing and, ideally, sew or wrap tightly in foil.
• Place the chicken on a baking tray at the top of a pre-heated oven at 200C. Bake for 25 minutes if using foil, 20 minutes sewn. Remove from the oven and leave to rest.
• In a separate pan, bring 250ml of salted water to the boil and add the black rice, cover and cook for 15min.
• In another pan, melt the butter and add the chopped onion, cook until soft. Add the crushed garlic and white rice. Stir for 1 minute and add 300ml of water or vegetable stock. Cover and simmer for 15 minutes, until the water has evaporated.
• Using a sieve, rinse the black rice with hot water.
• Stir the black rice into the pan of white rice. Add a drizzle of olive oil.
• Slice the chicken diagonally and place on a bead of rice.
• Garnish with watercress or rocket. Season to taste, pour over 1 tsp of honey and a drizzle of balsamic vinegar.
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