18 minutes ago
Rose Harissa Chicken. A very easy way of roasting chicken if you have made some Harissa in advance. The base recipe for the Harissa is by Yotam Ottolenghi (with my modifications included). 1 red pepper, 1/2 tsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp caraway seeds, 1 1/2 tbsp olive oil, 1 small red onion, coarsely chopped, 3 cloves garlic, coarsely chopped, 3 hot red chiles, seeded and coarsely chopped, 1 1/2 tsp tomato paste, 2 tbsp freshly squeezed lemon juice, Salt and a handful is rose petals. Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside. Transfer to a bowl. Peel the pepper and discard its skin and seeds.
Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them and grind them.
Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.
Now use a blender or a food processor to blitz together all of the paste ingredients plus the rose petals until smooth, adding a little more oil if needed. Now you just cover the chicken in some paste and pop it in the oven at 180c 350f for 30 minutes covered with aluminium foil. Remove the chicken and roast uncovered for another 15 minutes. In the bottom of the oven roast some potatoes with olive oil for about 30 minutes. The music was The Sun will Come up, The Seasons Will Change by Nina Nesbitt. #fasterthandelivery #easyrecipes #advertisinglife #harissa