Baked Harissa Chicken Chops
Published 12th November, 2019
Cuisine: Australian Serves: 4
Preparation: 3 Hrs Cooking: 40 Mins
Ingredients
- 8-12 Barossa Fine Foods Free Range Chicken Chops
- ½ Cup Harissa Paste
- 1 tbls Olive Oil
Harissa Paste
- 300gm Roasted Capsicums
- 1 tbls Smoked Paprika
- 1 tsp Sweet Paprika
- 1 tsp Sea Salt
- 1 tsp Dried Chilli Flakes
- 5 Cloves Garlic
- 1 Fresh Red Chilli (optional)
- 2 tbls Olive Oil
- 2 Lemon Juice
Spice Mix
- 1 tbls Coriander Seeds
- 1 tbls Cumin Seeds
- 1 tsp Caraway Seeds
- 1 tsp Fennel Seeds
Method
- For the spice mix, gently dry toast the coriander, cumin, caraway & fennel seeds in a small pan over a low heat, allow to cool then grind in a spice grinder or mortar & pestle.
- Drain the roasted capsicums on paper towel, in a food processor blend together the capsicum, smoked and sweet paprika, peeled garlic cloves, sea salt, chilli flakes, fresh chilli (optional) spice mix, olive oil & lemon juice. Process until all ingredients are well combined. Pour into sterilised jars & refrigerate.
- Pat the chicken chops dry with paper towel & place in a large bowl, add half a cup of harissa paste and the olive oil, toss well to completely coat the chicken pieces, refrigerate for 3 hours.
- Preheat the oven to 180℃, line a baking tray with baking paper, arrange the chicken pieces on the tray allow room between each piece. Cook for 40 minutes or until the chicken is cooked.
- Serve with the remaining harissa paste, lemon wedges & natural yoghurt, garnish with fresh chopped coriander.