Grate the garlic into a bowl big enough to hold the chicken and add the grated lemon zest and juice, ground cumin, harissa paste, olive oil and salt. Stir well to combine and add the chicken ...

Spoon the harissa into a jar and store in the fridge until ready to use. For the stew, slash the chicken thighs several times then place into a bowl with three tablespoons of the harissa paste and ...

Mix through the olive oil, harissa and sea salt, then arrange the sausages and chicken so that they’re sitting on top of the vegetables. Roast for 1 hour. Meanwhile, mix the drained chickpeas ...

This spiced chile paste brings life to slow-roasted salmon, eggplant parm, one-pan chicken, and more. Transform frozen ...

cut them into sizes that allow them all to finish cooking at approximately the same time. Spicy harissa paste gives a delightful flavour here; it is also great smothered over fish or lamb.

Juicy chicken drumsticks and tomatoes, and sweet tender chunks of butternut, roasted with North African spices, makes one hell of a tasty (and very easy to make) dinner. Use pumpkin instead of ...

Savor the bold flavors of One-Pot Harissa and Olive Braised Chicken Thighs, a simple yet delicious dish perfect for weeknight ...

Because there is acid in the marinade, don’t let the chicken sit for more than a couple of hours, or the chicken can become tough. The marinade is rich, so it only requires 15 minutes to an hour.

Add the chicken to the brine and put in the refrigerator. Brine chicken from 1 – 4 hours. After the process is finished, rinse chicken very well and pat dry with paper towels.

Repeat with remaining chicken and 3 tablespoons oil. Set thighs aside and pour off all but 3 tablespoons fat from pot. Stir in onions, garlic, jalapeño, bell pepper and harissa. Season with salt ...