Harissa chicken (Serves 4)
Marinated chicken is a whole lot tastier, so mix ground spice, red chilli and serve it with potato wedges with a tahini dressing
4-6 large chicken thighs, de-boned
For the marinade:
2 tbsp olive oil
3 medium fresh red chillies
1 tsp dried chilli flakes
1 tsp smoked paprika
3 cloves of garlic
1 tsp salt flakes
1 tsp ground cumin
1/2 tsp coarse ground black pepper
1/2 tsp ground cinnamon
1 tsp ground coriander
1/4 tsp ground allspice
And to finish off after cooking:
The juice of one lemon
Heat the oven to 220 C.
Using a food processor, blend the marinade into a paste.
Vigorously rub the marinade into the chicken thighs. Sit tight, hold your nerve. Go and plough a field. Arrange the chicken thighs in a single layer on an oven tray and roast for 25 minutes.
Remove the chicken from the oven and finish off on the grill or BBQ for that chargrilled taste. If you prefer, you can serve immediately. Before serving, add a squeeze of lemon juice and a sprig or two of mint. We recommend serving with brown rice and grilled vegetables.