Chicken thighs coated in a beautiful harissa marinade and Skillet fried till golden. The thighs are cooked with sweet marconi peppers and red onions, a sweet caramelised pairing.
Harissa is a North African red chilli paste made up of a blend of dried red chillis, garlic, olive oil, citrus and some aromatic spices such as coriander and caraway seeds. It has a beautiful smokey, sweet and tangy taste that can really add to a dish. Harissa's versatility is unmatched; it can be used to spice up anything...meats, vegetables, couscous, stirred into soups and even simply spreading on top of bread. This time, I marinated some chicken legs and gently cooked them in a skillet. Now to really pull through the theme of peppers and red vibrancy, I cooked some marconi peppers alongside the legs, in the juices of the chicken. Sounds perfect right?
Preparation Time: 10 minutes (+ minimum 2 hour marination)
Cooking Time: 40 minutes
Servings: 3
INGREDIENTS
- 3 large chicken leg pieces
- 4 tbsp harissa paste
- 1 tbsp garlic paste
- 2 tbsp vegetable oil
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp brown sugar
- Salt to taste
- 2 large red marconi peppers, deseeded and sliced
- 1 red onion, sliced
METHOD
1. Mix together the harissa paste, garlic paste, olive oil, apple cider vinegar, brown sugar and a pinch of salt to create your marinade.
2. Coat the chicken pieces with the marinade. Make sure to work it into the meat, coating evenly. Cover and allow to sit in the fridge overnight or for a minimum of two hours if you are scrapped for time.
3. Bring your skillet up to medium high heat. Add the vegetable oil and add your chicken legs. Cook for about 3-5 minutes on either side, or until the skin is nice and golden brown. Reduce heat to medium, cover and allow to cook for 20 minutes, turning the chicken pieces occasionally.
4. Add the sliced peppers and onions around the chicken pieces, and allow to cook for a further 20 minutes, until the chicken is completely cooked through.
5. Serve with a generous scoop of the peppers and the chicken juices. This recipe is especially great pairs with some roast potatoes or potato wedges, but I also wouldn't overlook trying it with some steamed rice.
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