Have you met Harissa yet? If not let me introduce you to this fab condiment. How much do I love harissa? So much that I always overdo it. I’ll use it to excess on everything in sight, then have to take a break from it for a while. I use it in stews, soups and sandwiches; as a topping for pizzas; to boost flavor in pastas; even on french fries. It truly is addictive. Well, for me, anyway.
This lovely red paste/sauce/condiment hails from North Africa and is prepared with chili peppers, ground coriander, cumin and olive oil. As with almost any other condiment, regional variations are the norm. And fair warning: It is super hot and spicy. You can make it mild, of course, by using milder peppers, but the heat is part of its charm.
Google it and you will find many recipes and many sources where you can buy it. I love the Cava brand.
One of my favorite ways to use it is in this super-simple recipe. It really doesnt require any effort and yet tastes so marvelous. SO here is what you do –
Monica’s Harissa Smeared Chicken
Heat 2 tablespoons of oil in a pan on medium heat. Add about a pound and a half of diced chicken. Cook for about 8 – 10 minutes until the chicken is completely cooked through. Now add harissa to taste – start with a tablespoon and if you like more heat, add more. Mix well. Toss in a 1/4 cup of peanuts and two handfuls of steamed green beans. Mix well. Check seasoning – you may need some salt.
Serve with a smile.
I keep seeing recipes that use harissa. I have to give this a try. I love spicy foods.
Delicious, and I have some homemade harissa in my refrigerator right now!
I need to become acquainted with harissa. It’s a long overdue meeting!
I’ve never tried harissa! Thanks for the introduction. I’ll have to grab some when I do my monthly international grocery store run. 🙂
I’ve heard of harissa but never investigated to see what it is. Thanks for the intro! :>) I like all of the spices/ingredients in harrisa so I’m sure I’ll like it. I will attempt to make it.
This looks fabulous. Paula Wolfert gave me some of this spice, now I gave a target recipe.
I was a teenager in Paris when I first encountered harissa; never dreamt that it would become a household name (almost) in the foodie circles in the US and beyond! We use to add it to couscous!
this looks tasty – i’ll have to give this a try
These chicken looks so good-HMMMM!
I am so glad to meet Harissa! Thanks for introducing us to her and also, thanks for sharing this super-simple yet amazing recipe.