Moroccan Barbecued Chicken Thighs with Chickpea Salad
Published 12th October, 2020

Cuisine: Morrocan Serves: 4
Preparation: 30 Mins Cooking: 30 Mins
Ingredients
- 1 kg Barossa Fine Foods Chicken Thighs
- 3 tbls Harissa Paste (See Below)
- 2 tbls Olive Oil
Chickpea Salad
- 1 (400 gm) Can of Chickpeas
- ¼ Cup Currants
- ½ Cup Parsley, chopped
- ½ Cup Coriander, chopped
- Juice of ½ Lemon
- 2 tbls Olive Oil
- ½ tsp Ground Coriander
- Sea Salt
- Black Pepper
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 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 & lemon juice. Process until all ingredients are well combined.
- In a large bowl place 3 tablespoons of the harissa paste, add the chicken thighs and toss well to coat, marinate for 3-4 hours or overnight in the refrigerator if possible. Remove the chicken from the marinade and thread onto skewers, drizzle with the olive oil and barbecue the chicken over a medium heat until cooked through.
- To make the salad, drain the chickpeas and place in a large bowl. Add the chopped parsley & coriander, currants, lemon juice, olive oil and ground coriander. Mix well, season with sea salt and black pepper.
Cook’s Tip
- Harissa paste will keep in the fridge for up to 10 days, it’s delicious served with chicken, seafood & Beef.