Category: Chicken
Rating: 4.25
Servings: 4


1 oz dried chile pepper; of choice
2 tablespoon fresh cilantro leaves
1 tablespoon fresh mint leaves
1 pinch salt
1 clove garlic
2 tablespoon oil; approximate
20 oz chicken breast; (four fillets)
3 tablespoon honey
2 tablespoon dry sherry
2 tablespoon harissa sauce; see above
1 salt

Directions: How to Cook Harissa Honey Chicken

Soak the chiles in warm water for 1 hour. Drain and puree with the other ingredients, adding only enough oil as is necessary to create a paste. To reduce the calories from fat content, use a little oil and lots of broth to form a paste.

Preheat oven to 400degF. Place the chicken breasts on a roasting pan. Mix honey, sherry, and harissa. Brush on the sauce. Coat both sidesof the breast. Season with salt. Roast about 15 minutes. (If the meat is not done, still remove from the oven and cover with foil. The chicken will continue to cook while it is resting.)

Serve with Couscous 'cooked' with orange juice and cilantro; steamed yams on a bed of wilted spinach. The chicken tends toward the dry side. Serve with a creamy raita.

See Basic Flavorings: Chiles (1996) Clare Gordon-Smith (ed).

Variation: Add sun-dried tomato crumbs to the soaking chiles. For poultry, use chicken with or without skin, quail, or cornish hen.

Make extra harissa. It is also good on grilled pork.

Recipe by: Basic Flavorings: Chiles

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Related recipes:
Tandoori Murgh (Tandoori Chicken)
Chicken Curry Crepes Circa 1983
East Indian Chicken

Almost Indian Chicken

Recent comments and reviews for this recipe:

jennifer writes:

Harissa isn't Indian, it is North African. Hell even the name is North African. NOT INDIAN

Posted on 19 Dec 2012, 01:52 ET

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