Recipe - Harissa Honey Chicken

HARISSA
1 ounce Dried chile pepper; of
choice
2 tablespoon Fresh cilantro leaves
1 tablespoon Fresh mint leaves
1 pn Salt
1 Clove garlic
2 tablespoon Oil; approximate

CHICKEN
20 ounce Chicken breast; (four
fillets)
3 tablespoon Honey
2 tablespoon Dry sherry
2 tablespoon Harissa sauce; see above
Salt

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 GordonSmith (ed).

Variation: Add sundried 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

Posted to MCRecipe Digest V1 #1069 by KitPATh phannema@wizard.ucr.edu on
Jan 31, 1998