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 tbsp olive oil
Harissa Paste
- 300g roasted capsicums
- 1 tbsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp sea salt
- 1 tsp dried chilli flakes
- 5 garlic cloves
- 1 fresh red chilli, optional
- 2 tbsp olive oil
- Juice of 2 lemons
Spice Mix
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp caraway seeds
- 1 tsp fennel seeds
Method
- For the spice mix, gently dry toast the coriander, cumin, caraway and fennel seeds in a small pan over low heat. Allow to cool, then grind using a spice grinder or mortar and 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 and lemon juice. Process until well combined. Pour into sterilised jars and refrigerate.
- Pat the chicken chops dry with paper towel and place in a large bowl. Add ½ cup harissa paste and the olive oil, tossing well to evenly coat the chicken. Refrigerate for 3 hours.
- Preheat the oven to 180°C and line a baking tray with baking paper. Arrange the chicken pieces on the tray, leaving space between each piece. Cook for 40 minutes, or until the chicken is cooked through.
- Serve with the remaining harissa paste, lemon wedges and natural yoghurt. Garnish with freshly chopped coriander.
where to find us
- Find Barossa Fine Foods Free Range Chicken Chops at your local Barossa Fine Foods retail store across South Australia.