A friend of mine was telling me about her favorite roast chicken dish, which requires slathering a whole chicken with harissa and olive oil before roasting. Sounds absolutely lovely – spicy, a bit tart and salty, with crispy skin. She mentioned that, to make it, she picked up pre-fab harissa from the grocery store, so I investigated. It’s upwards of $8 per bottle – exorbitant, I think. It’s too easy to do at home and can be done for a fraction of the cost, so I’m giving you a delicious, homemade version.
Harissa is a hot chili paste that is a staple in North African cuisines, especially in Tunisian and Algerian foods. Just like recipes in other cultures, harissa ingredients vary from household to household and region to region – some include cumin, others tomatoes, and even rose petals. Yes, “rose” harissa – how amazing does that sound. In Tunisia, harissa is served with every meal – as a condiment, rubbed on meats, incorporated into stews, mixed in with couscous…
Tunisians use Nabeul and Gabes peppers, which are hotter but similar in flavor to readily available Anaheim and Guajillo chilies here in the States. Dried chilies have more complex flavor than fresh, so dried are typically used. This recipe is for a milder harissa because I like to use it as a salad dressing base and mixed in with mayo on sandwiches; I tend to add fresh or pickled chilies to those, so I want to control my heat. But you can make this harissa as spicy as you want - I add urfa chilies for heat and a bit of smokiness, but chipotles would also be wonderful here, as would dried, hot Indian chilies if you want it even hotter. Enjoy! —aliyaleekong
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