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.

Harissa is a Middle Eastern / African spice ... riced cauliflower is pan fried with chicken, greens, fresh onions, garlic, & ...

Tip the leeks, mushrooms, sausages, chicken and sweet potato into a large roasting tin. Mix through the olive oil, harissa and sea salt, then arrange the sausages and chicken so that they’re ...

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 ...

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 ...

Season with salt and pepper. Spread half of the harissa all over the chicken. Cover and refrigerate for at least 4 hours or overnight. 2. Light a grill or preheat a grill pan. Grill the chiles ...

1 Tbsp Coriander seeds, toasted in a dry pan until fragrant and darkening in colour, then ground to a coarse powder 1 Tbsp Cumin seeds, toasted in a dry pan until fragrant and darkening in colour ...

These roasted harissa potatoes are spicy ... cooked with herbs, baked or fried. In my native country of Albania we often bake ...

Prepare the chicken by trimming away any excess fat and then make the marinade. Grate the garlic into a bowl big enough to hold the chicken and add the grated lemon zest and juice, ground cumin ...

Flatten the chicken breasts by pounding them with a rolling pin. Cut them in half. Put all the other ingredients in a bowl and mix to a paste. Add the chicken, coating it well and pop it into the ...