Indulge your North African senses with this one skillet harissa chicken
- 1 red bell pepper
- 1 orange bell pepper
- 1 tsp cumin
- 1 tsp caraway seeds
- 2 garlic cloves
- 1/2 c canola oil
- 1 tsp sugar
- 1/4 tsp cayenne pepper
- 1 tsp paprika
- 1/4 tsp crushed red pepper
- 1 tbsp lemon juice
- 6 boneless skinless chicken thighs
- 3 tbsp olive oil
- salt and pepper
To prepare the harissa sauce:
Stir caraway seeds in a small skillet over medium heat until aromatic, about 30 seconds. Transfer to a food processor.
Cook unpeeled garlic in the same skillet, covered, for 10 minutes, turning occasionally. Cool. Peel garlic and place in food processor.
Char bell peppers over gas flame, or in an oven at 450 until blackened on all sides. Place in a bowl and cover with plastic wrap. Let cool for 10 minutes. Remove the skin and seeds and place in the food processor.
Add cumin, oil, sugar, cayenne, paprika, crushed red pepper and lemon juice to food processor. Puree. Season with salt and pepper to taste.
To prepare the chicken:
Generously season both sides of the chicken thighs with salt and pepper.
Heat up cast iron skillet over medium heat, add oil. When the oil is hot, add the chicken, top side down. Cook for about 4 minutes or until crispy. Flip chicken and cook for 4 more minutes or until crispy.
Preheat broiled on oven.
Generously cover the top of the chicken thighs in harissa sauce. Place in broiled broil for 8 minutes.
Serve with extra harissa.
Can use 2 red bell peppers instead of 1 red, 1 orange.
- Category: Dinner
- Method: Broil
- Cuisine: North African
Keywords: harissa, chicken thighs, bell pepper, north african cuisine