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Harissa Grilled Chicken

Harissa Chicken recipe by Evi Aki from Flavors of Africa

The first time I tasted harissa, I was blown away by the smoky depth of flavor.  I knew I wanted to keep it in my refrigerator,  so  I started buying the store-bought version to season pretty much everything I was eating.  The only problem was that a jar of harissa didn’t last very long in my kitchen;  so,  I turned to make my own version at home.  I added a can of fire-roasted tomatoes to my recipe to add some bulk to the sauce.

The smokiness of the harissa sauce really adds a  lot of flavor to chicken that is being prepared on the grill.  I love to grill harissa chicken in the summer.  I’m instantly transported to memories of holidays like Memorial Day and Independence Day and large cookouts with family and friends.

Reprinted with permission from Flavors of Africa by Evi Aki, Page Street Publishing Co. 2018. Available on Amazon.

INGREDIENTS

Harissa  Sauce

2  large  jarred  or  fresh  roasted  red  bell  peppers
5  cloves  garlic
1  (15-oz  [420-g])  can  fire-roasted  tomatoes,  drained
2  tablespoons  (16 g)  smoked  paprika
2  medium  jalapeño  chiles
1  small  habanero  chile
6  tablespoons  (90 ml)  olive  oil
ground  cumin, to taste
ground  coriander,  to taste
crushed  red  pepper  flakes,  to  taste

Chicken

1  tablespoon  (8 g)  garlic  powder
1  tablespoon  (8 g)  paprika
½  tablespoon  (4 g)  ground  cumin
1  teaspoon  ground  cinnamon
1½  teaspoons  (8 g)  salt
1  teaspoon  black  pepper
5  pounds  (2.3 kg)  chicken  drumsticks
10  ounces  (300 ml)  Harissa  Sauce

PREPARATION

Sauce

  1.  Combine  the  bell  peppers,  garlic,  tomatoes, smoked  paprika,  jalapeños,  habanero,  oil,  cumin,  coriander  and
    crushed red pepper flakes in a food processor.  Process until the mixture is uniform.  Transfer the sauce to jars and store in the fridge for up to  2  weeks.

Chicken

  1.   Preheat the grill to  400°F  (204°C).
  2. In a small bowl, combine the garlic powder,  paprika,  cumin,  cinnamon, salt and black pepper.
  3.  Place the drumsticks and spice mixture in a large resealable bag.
  4. Shake the bag, ensuring that each piece of chicken is coated with the spices.
  5. Place the drumsticks directly on the grill and flip them every 5  to  7  minutes.
  6. Once the drumsticks start to brown,  move them to the side of the grill, away from the direct heat.  When the internal temperature of the drumsticks reaches 190°F  (88°C), baste the chicken with the harissa sauce and cook for 2  to  5  minutes.
  7. Remove the drumsticks from the grill and let them rest for 5  minutes before serving.

To read more about “Flavors of Africa,” check out our Book Grub review.

This article contains an affiliate link. Please see our disclosure for more information.

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