Easy Harissa Chicken

Author: Monica Ming

Ingredients:

• 1 lbs of chicken breast cutlets or chicken thighs

• 15 grams of chicken bouillon

• 20 grams of sugar

• 4 tablespoons harissa paste (make ahead of time, or store bought)

• 1/2 apple

• 1/2 onion

• 1 jalapeno pepper

• 15 grams of olive oil

• 1 tbsp honey

Instructions:

1. Use a food processor or blender to pulverize the apple, onion, and jalapeno.

2. Mix the ingredients harissa paste, chicken bouillon, sugar, olive oil.

3. Add chicken and massage mixture into chicken for 5 minutes.

4. If cooking the same day, let chicken marinade in fridge for 30 minutes - 1 hour. Otherwise, you can keep for 3 days max if you plan on cooking it later in the week.

5. Cook at 350 degrees Fahrenheit for 15 minutes.

6. In a mixing bowl, combine 1 tbsp Harissa paste and 1 tbsp honey together.

7. Flip salmon. Brush harissa honey mixture using silicon brush. Cook for another 15 minutes at 350 degrees Fahrenheit.

Harissa Paste Recipe from Minimalist Baker:

https://minimalistbaker.com/easy-diy-harissa-paste/

Ingredients:

• 10 dried New Mexico chiles (or other large dried chile with mild-to-medium spiciness)

• 7 dried chiles de arbol (increase for more heat, decrease for less heat)

• 1 Tbsp (heaping) cumin seeds (or sub slightly less ground // if using ground, skip the toasting step)

• 2 tsp coriander seeds (or sub slightly less ground // if using ground, skip the toasting step)

• 1 tsp caraway seeds (not essential, but added to most traditional harissa)

• 4 cloves garlic, minced

• 1 ½ tsp smoked paprika

• 1 tsp sea salt

• 2 Tbsp lemon juice

• 1 Tbsp white wine vinegar or apple cider vinegar

• 1 Tbsp tomato paste (or sub finely chopped sun-dried tomatoes)

• 1/4 cup olive oil (if avoiding oil, sub water or omit)

Instructions:

1. Add dried chilies to a mixing bowl or measuring cup and cover with hot water. (We used a mix of mild New Mexico chiles and hot peppers (chiles de arbol). Adjust the ratio to preferred spice level.) Once submerged, cover and steam for 15-20 minutes to rehydrate. Set aside.

2. In the meantime, add cumin and coriander seeds to a small skillet and toast over medium heat for a few minutes, or until fragrant and they start to pop. Then transfer to a mortar and pestle (if you don’t own one, just add to a food processor to mix later), and crush into a fine powder.

3. Next add caraway seeds, minced garlic, smoked paprika, and salt, and mix. Then add lemon juice and vinegar and mix again until you’ve achieved a paste. Transfer paste to food processor and add the tomato paste. Set aside.

4. Once chiles are rehydrated, drain and remove the stems and seeds (I recommend wearing gloves to protect your hands), then add to food processor. At this point, all ingredients (besides olive oil) should be in the food processor.
   

5. Blend for 1-2 minutes, scraping down sides as needed until a smooth paste is achieved. Then stream in 1/4 cup olive oil while blending to create a saucier consistency (see photo). (Add more oil (or water) as needed until desired consistency is achieved.)

6. Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste. If it’s not spicy enough at this point, you can either add more chiles de arbol (rehydrated and seeds removed) or cayenne pepper to taste.

7. Scoop paste into a jar to store in the refrigerator for up to 1 month. If storing in the freezer, we recommend scooping into an ice cube tray, freezing, and storing in a freezer-safe container up to 2 months. Add cubes directly to warm foods (like stews or cooked sauces). If adding to cold foods (like dressings or dips), let thaw before adding.

Top with whole milk yogurt and freshly chopped dill and serve with roasted vegetables and couscous, rice, or quinoa.