Harissa is a North African chili-spice paste that adds sweet and smokey flavor without too much heat. It can be used in many dishes, from bean-based stews to meat marinades. Give it a try... in this Moroccan-Style Baked Chicken recipe.
Cut the chicken into 8 pieces with kitchen scissors.
In a small bowl, mix the harissa paste with the cumin. Rub it all over the chicken pieces. Add salt and pepper to taste.
Put the thick fennel stalks on a greased roasting pan and lay the chicken pieces on top, skin side up. Cover the chicken with the feathery fennel branches and whole garlic cloves. Drizzle with lemon juice and olive oil.
Bake for 20-25 minutes or until the juices run clear. Check for doneness after 15 minutes. When done, let the chicken rest for 5 to 10 minutes before serving. Try withBasic Couscous.
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