Rec cred: ruhana ebrahimPic cred: @mama_taught_me_well
Ingredients:500g chicken fillet
Harissa Paste-1 whole roasted red pepper (seeds removed)100g dried red chillies1 tablespoon crushed garlic1 teaspoon caraway seeds (shah jeeroo)1 teaspoon coriander seeds (dhana)1 teaspoon cumin seeds (jeeroo)1 teaspoon salt¼ cup lemon juice3 tablespoon Olive Oil
Marinade-1 tablespoon crushed garlic1 tablespoon harissa paste1 teaspoon dried thyme½ cup tomato puree1 tablespoon vinegar2 tablespoon oil1 teaspoon honey½ teaspoon saltFreshly cracked black pepper
METHOD1. Blend everything together for harissa paste. Store the remainder of paste in airtight container in freezer, thaw when needed.2. Mix all marinade ingredients. 3. Mix chicken into marinade and leave in fridge for 3 hrs.4. Cook/ grill chicken for 5 minutes on either side.6. Simmer reserved marinade until a pouring sauce forms.
I served with fries, salad & garlic loaf