Harissa is a Tunisian hot sauce that complements many North African and Middle Eastern preperations—chickpeas, falafel, hummus, eggs, chicken, sardines, or whatever else that can use a little heat! I drafted this simple recipe as a way for people to try out my small-batch harissa samples. Serve alongside some mixed greens dressed with a simple red wine vinegarette. Note this is only for 2 servings, which is designed to utilize the 1/2 cup samples of harissa, but if you make your own, it can be easily scaled.
Method
- In a small bowl mix 2 tbsp of the harissa with 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp of cumin, 1/2 tsp paprika, 1/2 tsp coriander. Season to taste with salt and pepper.
- Wash chicken thighs and pat dry. In a small sealable container or freezer bag, cover chicken with marinade and let marinate overnight, or for at least 2 hours.
- When ready to cook, preheat either an oven or grill to 375 ˚F. Cook chicken until internal temp is 165 ˚F. ~25-30 mins.
- To make the vinegarette, mix 2 parts olive oil to 1 part red wine vinegar, season with salt and pepper.
- Serve chicken with a small handful of chopped parsley, chopped mint and remaining harissa alongside a mixed greens salad dressed with the vinegarette.
Harissa-Marinated Chicken
By: Daniel Lucas
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Harissa is a Tunisian hot sauce that complements many North African and Middle Eastern preperations—chickpeas, falafel, hummus, eggs, chicken, sardines, or whatever else that can use a little heat! I drafted this simple recipe as a way for people to try out my small-batch harissa samples. Serve alongside some mixed greens dressed with a simple red wine vinegarette. Note this is only for 2 servings, which is designed to utilize the 1/2 cup samples of harissa, but if you make your own, it can be easily scaled.
Method
- In a small bowl mix 2 tbsp of the harissa with 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp of cumin, 1/2 tsp paprika, 1/2 tsp coriander. Season to taste with salt and pepper.
- Wash chicken thighs and pat dry. In a small sealable container or freezer bag, cover chicken with marinade and let marinate overnight, or for at least 2 hours.
- When ready to cook, preheat either an oven or grill to 375 ˚F. Cook chicken until internal temp is 165 ˚F. ~25-30 mins.
- To make the vinegarette, mix 2 parts olive oil to 1 part red wine vinegar, season with salt and pepper.
- Serve chicken with a small handful of chopped parsley, chopped mint and remaining harissa alongside a mixed greens salad dressed with the vinegarette.
