10'

Σχετικά με τη συνταγή

Calories ~1000kcal

Protein ~68g

Carbohydrates ~80g

Fat ~45g

Mediterranean

Preparation 10'

Cooking 1h 30m

Servings 4

Διατροφική αξία ανά μερίδα

Calories ~1000kcal

Protein ~68g

Carbohydrates ~80g

Fat ~45g

The recipe

CHICKEN WITH HARISSA

Mediterranean

10' Preparation

1h 30m Cooking

4 Servings

Nutrition per serving

~1000 kcal Calories

~68 g Protein

~80 g Carbohydrates

~45 g Fat

Ingredients

1 whole chicken, about 1.5 kg, halved
2 yellow onions, coarsely chopped
2 green bell peppers, coarsely chopped
2 red bell peppers, coarsely chopped
2 yellow bell peppers, coarsely chopped
1/3 bunch fresh mint, leaves only
4 tbsp harissa
70 ml olive oil
30 ml red wine vinegar
Fleur de sel
Freshly ground black pepper

For the Basmati Rice

300 gr basmati rice
500 ml Kuzina à la Grecque chicken stock
30 ml olive oil
50 gr pine nuts
50 gr raisins
1 scallion, finely chopped
Salt
Pepper

CHICKEN WITH HARISSA

Preparation: 10' Cooking: 1h 30m Servings: 4 Cuisine: Mediterranean

Nutrition per serving: Calories ~1000 kcal · Protein ~68 g · Carbohydrates ~80 g · Fat ~45 g

Ingredients

1 whole chicken, about 1.5 kg, halved
2 yellow onions, coarsely chopped
2 green bell peppers, coarsely chopped
2 red bell peppers, coarsely chopped
2 yellow bell peppers, coarsely chopped
1/3 bunch fresh mint, leaves only
4 tbsp harissa
70 ml olive oil
30 ml red wine vinegar
Fleur de sel
Freshly ground black pepper

For the Basmati Rice

300 gr basmati rice
500 ml Kuzina à la Grecque chicken stock
30 ml olive oil
50 gr pine nuts
50 gr raisins
1 scallion, finely chopped
Salt
Pepper

Method

In a baking dish, mix the harissa, vinegar, 70 ml olive oil, a little fleur de sel, and freshly ground black pepper. Add the vegetables and chicken and mix well to coat everything with the marinade.

Spread the vegetables over the bottom of the dish and place the chicken on top. Bake at 160°C for about 1½ hours, basting the chicken with the juices from the pan during cooking.
For the Basmati Rice

Rinse the rice and soak for 15’. Drain well.

Heat the 30 ml olive oil in a saucepan and sauté the scallion. Add the pine nuts and lightly toast them. Add the rice and hot Kuzina à la Grecque chicken stock. Season with salt and pepper, cover, and cook over very low heat for about 15’.

Add the raisins 2–3’ before the end of cooking. Cover again and let the rice absorb the remaining stock.

Cut the chicken into portions and serve with the basmati rice. Spoon the sauce and juices from the baking dish over the top and garnish with the mint leaves.
TIPS

During cooking, baste the chicken frequently with the juices from the baking dish to give it a glossy surface and keep it juicy.

Harissa is a spicy paste from North African cuisine, particularly associated with Tunisia. It is typically made with dried hot peppers, garlic, cumin, coriander, caraway seeds, olive oil, and fleur de sel. It is used in marinades for meat, chicken, lamb, vegetables, and many other preparations.

METHOD

In a baking dish, mix the harissa, vinegar, 70 ml olive oil, a little fleur de sel, and freshly ground black pepper. Add the vegetables and chicken and mix well to coat everything with the marinade.

Spread the vegetables over the bottom of the dish and place the chicken on top. Bake at 160°C for about 1½ hours, basting the chicken with the juices from the pan during cooking.

For the Basmati Rice

Rinse the rice and soak for 15’. Drain well.

Heat the 30 ml olive oil in a saucepan and sauté the scallion. Add the pine nuts and lightly toast them. Add the rice and hot Kuzina à la Grecque chicken stock. Season with salt and pepper, cover, and cook over very low heat for about 15’.

Add the raisins 2–3’ before the end of cooking. Cover again and let the rice absorb the remaining stock.

Cut the chicken into portions and serve with the basmati rice. Spoon the sauce and juices from the baking dish over the top and garnish with the mint leaves.

TIPS

During cooking, baste the chicken frequently with the juices from the baking dish to give it a glossy surface and keep it juicy.

Harissa is a spicy paste from North African cuisine, particularly associated with Tunisia. It is typically made with dried hot peppers, garlic, cumin, coriander, caraway seeds, olive oil, and fleur de sel. It is used in marinades for meat, chicken, lamb, vegetables, and many other preparations.