| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Poultry, India |
4 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried chile pepper; of choice |
| 2 |
tb |
Fresh cilantro leaves |
| 1 |
tb |
Fresh mint leaves |
| 1 |
pn |
Salt |
| 1 |
|
Clove garlic |
| 2 |
tb |
Oil; approximate |
| 20 |
oz |
Chicken breast; (four fillets) |
| 3 |
tb |
Honey |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Harissa sauce; see above |
|
|
Salt |
INSTRUCTIONS
HARISSA
CHICKEN
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 Gordon-Smith (ed).
Variation: Add sun-dried 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 MC-Recipe Digest V1 #1069 by KitPATh <phannema@wizard.ucr.edu> on
Jan 31, 1998
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