RED MINA HARISSA RECIPES

Name: Moroccan Red Harissa Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Moroccan
Ingredients: 4 red bell peppers (roasted); 2 red chile peppers + more to taste; 3 tbsp extra virgin olive oil; 4 cloves Garlic (grated); 2 tbsp red wine vinegar; 1 tsp cumin; 1 1/2 tbsp smoked paprika; Sea salt to taste

MOROCCAN RED HARISSA RECIPE • CIAOFLORENTINA

Moroccan Red Harissa Recipe • CiaoFlorentina image

Provided by Florentina

Categories Sauce

Total Time 25 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 8

Ingredients

4 red bell peppers (roasted)
2 red chile peppers + more to taste
3 tbsp extra virgin olive oil
4 cloves Garlic (grated)
2 tbsp red wine vinegar
1 tsp cumin
1 1/2 tbsp smoked paprika
Sea salt to taste

Steps:

On a hot cast iron plate roast the peppers on medium flame until charred on all sides. Transfer to a bowl and cover tightly with plastic wrap until cool enough to handle. Once the peppers have cooled remove and discard the charred skins and core. You can keep the seeds and skins from the chile peppers if desired for extra heat.
Transfer the cleaned peppers to the bowl of a food processor together with the olive oil, garlic, vinegar, smoked paprika, cumin and sea salt. Process until smooth. Transfer to a bowl and adjust seasonings with more sea salt and vinegar. Serve next to roasts, steaks, dipping sauce or marinade.

MOROCCAN RED HARISSA CHICKEN RECIPE | RACHAEL RAY | FOOD ...

Moroccan Red Harissa Chicken Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 1 hours 5 minutes

Cook Time 55 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

3 red bell peppers
3 red chile peppers such as Fresno or Holland finger peppers
2 tablespoons olive oil
8 boneless, skinless chicken thighs
Salt and pepper
Salt and pepper
3 cloves garlic, chopped
1 bay leaf
1 small piece cinnamon stick or a pinch ground cinnamon
1 inch fresh ginger root, peeled and grated or pasted
1 onion, finely chopped
2 teaspoons smoked sweet paprika (2/3 palmful)
1 teaspoon ground cumin (1/3 palmful)
White wine vinegar
2 1/2 cups chicken stock
1 tablespoon butter
1 1/4 cups basmati or other white long grain rice
Thinly sliced scallions, for garnish

Steps:

Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use.
Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.
Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about 1/2 cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve.
To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with fork.
In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.
Get Rachael's shopping list for this episode's recipes here.

Nutrition Facts : Calories 565 calorie, FatContent 17.5 grams, SaturatedFatContent 5 grams, CholesterolContent 127 milligrams, SodiumContent 489 milligrams, CarbohydrateContent 63 grams, FiberContent 5 grams, ProteinContent 37 grams, SugarContent 9 grams

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MOROCCAN RED HARISSA RECIPE • CIAOFLORENTINA

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Total Time 25 minutes
Category Sauce
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