I’m a bit of an Harissa addict, if you haven’t tried it before I urge you too asap! Harissa is a Tunisian chilli paste, that’s popular in lots of North African countries, so if you like Moroccan food, you’ll like this! It’s made from a combination of chilli’s, peppers, cumin, coriander, olive oil and lemon juice. I get through a lot of the stuff, it’s delicious stirred through couscous, added to tagines, smothered over chicken. There are so many different varieties of Harissa but my favourite is the Belazu Rose Harissa Paste, it’s a bit more expensive then over brands but so worth it, it tastes incredible!
Ingredients – Serves 2 (Easily Doubled)
2 Large Chicken Breasts, cut in to chunks
1 Large Yellow Pepper, cut in to chunks
30g Harissa Paste
Juice of a Lemon
Salt & Pepper, to season
4 Wooden Skewers, soaked
Method – Takes 20 Minutes, plus marinading time
1. Coat the chicken chunks in the harissa paste, lemon juice, and salt & pepper. Leave to marinade for at least 2 hours but up to 24 if you have the time.
2. Once the chicken has marinaded, thread on to the wooden skewers alternating with the yellow peppers, pop them under the grill for 5 minutes each side or until they are cooked through.
3. Serve! They are delicious with couscous or big fat potato wedges, here’s a recipe for the ones in the picture.
