Red Harissa Chicken#Sundayfunday

Harissa chicken recipe is a perfect delight for spice lovers. Harissa is a fiery and garlicky North African & Middle Eastern spice paste that's traditionally served alongside bread, stews and couscous dishes. The rich, spicy harissa sauce is absolutely delicious. This harissa chicken, can be served with rice or roasted potatoes and a vegetables for a main course.

Ingredients
½ Of Whole Chicken With Bone In & Skin - It weighed around 725 Grams
For The First Marination
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Salt
2 Tablespoons Greek Yogurt/Hung Curd
For The Second Marination
2 Tablespoons Heaped Homemade Harissa Paste
½ Teaspoon Salt
2 - 3 Tablespoons Oil

Method
For The First Marination
Make cuts on the chicken and pat it dry.

Take the chicken and marinate it with the given ingredients. Cover and leave it in the refrigerator for about an hour or more. 
For The Second Marination

Apply the harissa paste along with the salt well to the chicken so that the marination coats the chicken well. Rub the marination into the cuts and under the skin and then refrigerate it until ready to cook. Marinate the chicken  for anywhere from an hour or overnight in the refrigerator.

Then next day or when ready to cook, apply oil well to the chicken and the grease a tray with oil. Arrange the chicken on the pan and cook in the preheated oven at 200°C for about 35 to 40 minutes. Half way through the baking time turn the side of the chicken. If you want the skin crisp then broil it for 5 minutes. 

Or you can grill the chicken on a grilling pan. Cooking on all the sides well till the chicken is cooked, I prefer the oven method, which is hassle free.

Serve and enjoy!! 

Labels: Grilled, Appetizer, Harissa Paste, Main course, Chicken, Oven Roasted, African, Sunday Funday, Side Dish, International Cuisine

Sunday Funday: African Cuisine 

• Cape Malay-ish Pineapple Chicken with Pineapple Salsa from Food Lust People Love
• Chicken and Jollof Rice (Nigerian) from Palatable Pastime
• East African Chapati from Amy's Cooking Adventures
• Githeri from Mayuri's Jikoni
• Red Harissa Chicken from Sneha's Recipe
• Rgaif (Moroccan Flat Bread) from Karen's Kitchen Stories

Kuku Paka#EattheWorld

Kuku Paka, a chicken-coconut curry, is a dish from Africa. The African word Kuku, which means chicken but what does Paka mean is unclear. It's a very delicious and comforting chicken gravy dish. Try it and you will love its it a Indian spices dish.

Ingredients

1 Kg Cleaned Chicken - make 14  to 16 pieces
1 Tin Coconut Milk  (400 ML)
2 Tomatoes - blended
1 Heaped  Teaspoon Salt  or to taste
1/4 Teaspoon Turmeric  powder
1 Teaspoon Roasted Cumin powder
2 Tablespoons Lemon juice
1 Tablespoon Heaped All Purpose Flour 

1 Medium Onion - ground to paste
1/2 Cup Oil

For the Green Masala - grind to a fine paste  

1 Tablespoon Ginger Garlic paste

8 Green chilies   

½  Cup  Coriander leaves

Method

Marinate chicken with  salt, ground green masala  keep for an hour.

Heat oil in a kadai / pot  add onion paste and fry for 5 mins till light brown . Add marinated chicken. Fry well for 5 to 7 minutes. Add turmeric, cumin, tomatoes blended. Cover and cook for 10 mins. Add coconut milk. Cover and cook till chicken done say for  another 10 minutes. 

Lastly add flour paste stirring continuously till the gravy thick , according to the consistency you require . Now add lemon juice and take off flame.

Serve hot. 

We enjoyed this with whole wheat rotis / chapati

Labels : Coconut Milk, Chicken, African, Congo, International Cuisine, Eat the World, Main course

Check out all the wonderful Congolese dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Moambe Chicken (Congo Poulet Moambe) Pandemonium Noshery: Dongo Dongo Sneha’s Recipe: Kuku Paka 

 A Day in the Life on the Farm: Kachumbari

Chakalaka With Pap-Pap/A Vegan & Gluten Free Stew With Cornmeal#EattheWorld

Lesotho chakalaka and pap-pap is a very typical meal. The national dish of Lesotho is Pap-pap, made from cornmeal. Chakalaka is a vegetable stew made with baked beans, peppers, carrots and onions, it's delicious. The Chakalaka is vegan and gulten free. You can make the Pap Pap also vegan instead of butter use vegan butter, substitute the milk with water. 

I made this chakalaka mild, add more chilly powder for chopped chilly for a spicy version.

Serves 3
Ingredients
For the Chakalaka/Vegan Vegetable Stew
1 Orange/ Ooty Carrots - grated
1 Medium Onion- thinly sliced
1 Cup Colored Bell Peppers - Orange, Red & Green - diced
¼ Teaspoon, Turmeric
1¼ Teaspoon Curry Powder
1 Teaspoon Red Chilly powder
1 Cup Baked Beans
1 Small Veg Stock Cube
2 Tablespoon Oil
For the Pap Pap
½ Cup Cornmeal
1 Tablespoon Heaped Butter
2½ Cups Boiling Water
½ Cup Milk
1 Cube Cheese 

Method

To Make The Chakalaka

Heat the oil and add the onions sauté till the onions turn translucent, add the dice colored bell peppers saute for a minute, add the grated carrots and saute till they wilt a little, now add the baked beans and all the dry spices - turmeric, red chilly and curry powder, the stock cube and ½ cup hot water , cover and cook for 7 - 10 minutes. 

Taste and then add salt if necessary. Switch off the flame. 

To Make The Pap Pap

In a large sauce pan add the water and butter, when it comes to a rolling boil add milk and the polenta, keep stirring till it form a lump free batter. Keep stirring for another two minutes. Then cover and cook for 7- 10 minutes, stirring after every 2 minutes, till all the water is absorbed. 

Add the cheese and a salt to taste give it a good mix. Pap Pap is ready.

Serve the Pap Pap with Chakalaka and Enjoy!!
Labels : Main course, Lesotho, African, Stew, Vegan, Gluten free, Coloured Bell Peppers, Carrots, Eat the World, Cornmeal, International Cuisine

Check out all the wonderful Lesotho dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Pandemonium Noshery: Butha Buthe - Spinach and Tangerine Soup 

Palatable Pastime: Lesotho Likhobe 

Magical Ingredients: Lesothan Chakalaka With Papa 

Making Miracles: Lekhotloane 

Sneha’s Recipe: Chakalaka With Pap-Pap/A Vegan & Gluten Free Stew With Cornmeal 

Amy’s Cooking Adventures: Borotho - Bread from Lesotho 

A Day in the Life on the Farm: Makoenva 

Cultureatz: Butha-Buthe, a Spinach and Tangerine Soup 

Kitchen Frau: Chakalaka with Pap (Vegetable-Bean Stew with Cornmeal Porridge)

African Tin Mackerel & Bell Peppers Stew#FishFriday

A very versatile recipe can use any vegetable of your choice. This so quick to make especially when you have a tiring day and your want something easy and tasty then this recipe is for you. You can substitute sardines in tomato sauce for the mackerel.
Ingredients
¼ Cup Oil
1 Medium Onion - sliced
2 Scallions/spring Onions - chopped
1 Small Tomato - sliced
1 Small Red Bell Pepper - sliced
1 Small Green Bell Pepper - sliced
1 Small Yellow Bell Pepper - sliced
3 Cloves Garlic - finely copped
1 Green Or Red Chilly - chopped
1 (425 Grams ) Can Mackerel In Tomato Sauce
½ Teaspoon Red Pepper Flakes, or to taste
¼ Teaspoon Black Pepper Powder
½ Teaspoon Sea Salt, or to taste
1 Teaspoon Apple Cider Vinegar

Method

In a pan heat the oil add the sliced onion and scallions sauté till the onions soften add the tomato, garlic and sauté till the tomato softens add the bell peppers and chilly, sauté for a minute or two, now add the salt, black pepper, chilly flakes and vinegar and sauté for 2 minutes. Empty in the can of mackerel, mix well lightly and reduce the flame to medium low. Let it simmer until heated for about 7 to 10 minutes.

Serve hot with boiled yams, plantains, potatoes or rice. 
Labels : Seafood/Fish, Tinned Mackerel, Colored Bell Peppers, African, Main Course, Fish Friday

This month, Karen of Karen's Kitchen Stories is hosting  Fish Friday Foodies' April 2021 event . She asked us to share a fish recipe from any country or region of Africa!  We are a group of seafood-loving bloggers, wherein we  share fish and seafood recipes on the third Friday of the month. 

Here's the April 2021 recipes.

• African Tin Mackerel & Bell Peppers Stew from Sneha's Recipe
• Caldo de Peixe (Cape Verdean Fish Stew) from Culinary Adventures with Camilla
• Camaroonian Fish Stew from Making Miracles
• Madagascar Coconut Shrimp Curry (Coco Crevettes) from Palatable Pastime
• Moroccan Shrimp Tagine with Ginger and Fennel from Karen's Kitchen Stories