Harissa Chicken Recipe

Harissa is a hot chilli pepper paste that is native to the Maghreb. The harissa sauce is made by grinding dry chillies. The word ‘harissa’ is derived from the Arabic verb ‘harasa’, which means 'to pound' or "to break into pieces". Harissa originated in Tunisia and from there it spread throughout the region, including Algeria, Libya and Morocco. Harissa is used in Tunisia as a flavouring for couscous and as an ingredient in meat (chicken, beef, goat or lamb) or fish stewed with vegetables. The harissa sauce gives a zesty and aromatic flavour to the chicken. It's cooked by smoking hot chilli peppers and grinding them with garlic, tomatoes, olive oil and various other spices. The traditional way to eat Harissa chicken is with plain white rice. Its smokey and hot flavour dives deep into the chicken and complements well with rice. Harissa chicken is a complete platter of fiery, tangy, smokey and spicy flavours that will tease your taste buds with every bite