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

Copy Cat Domino's Zingy Paneer Parcels#BreadBakers

Zingy parcel is the most wanted side dishes especially by the kids from the time it made its entry in the menu of Dominoes. It is zingy, tasty, spicy puffed pastry which is filled with delicious paneer filling and seasons with lots of pizza seasonings. It’s basically the Indian version of the Italian pizza just its shape is like a pocket with yum fillings. 

I have already made Harissa Paste  and it has mayonnaise to give it the creamy texture.

Makes 8 Parcels
Ingredients

For the Bread Dough
120Ml+ Warm Water
2 Teaspoons Sugar
1 Teaspoon Instant Yeast
200 Grams All Purpose Flour
1½ Tablespoon Milk Powder
½ Teaspoon Garlic Powder
1 Teaspoon Salt
2 Teaspoons Olive Oil

For The Creamy Harissa Sauce
3 Tablespoons Harissa Paste
1/3 Cup Mayonnaise
For The Masala Paneer
100g Paneer - cut into  tiny cubes
¼ Teaspoon Turmeric Powder,
¼ Teaspoon Red Chilly Powder
¼ Teaspoon Garam Masala,
¼ Teaspoon Salt
¼ Teaspoon Kasuri Methi,
¼ Teaspoon Ginger Garlic Paste
½ Teaspoon Garlic Butter - for brushing
50 Grams Mozzarella Cheese
Cornmeal flour for dusting the work surface
Pizza Seasoning & Chilly Flakes - optional
Method

Take a medium bowl. Pour little lukewarm water, add salt, sugar, yeast. Mix well and keep it aside for 5 minutes. Now, add flour, garlic powder and knead the dough nicely. Adding little water at a time to make a soft dough. Take this on to a work surface and knead it well till forms a smooth and soft dough
Place it oil in a greased bowl and keep it covered with a cling wrap till it doubles in volume.
Let's Prepare The Stuffing

In a bowl add the paneer and all the spices, oil and give it a mix. Marinate it for an hour. 

After an hour take a non stick pan place in it on high flame and cook for 2 -3 minutes.

For The Creamy Harissa Sauce

Combine the harissa paste with the mayonnaise and mix well.

Creamy Harissa Sauce is ready. 

To Make The Zingy Parcel

Once the dough has risen. Take it on to a dusted work surface  and flatten it with your hand, Now roll it into a circle, about ¼ thick. 

Cut it into 8 equal triangles. 

Take one triangle and stretch the two ends a little. Then place just a level teaspoon of creamy harissa sauce ( not more than that or else while baking the sauce will leak out) and spread it a little

place cubes of paneer, a teaspoon of mozzarella cheese. Brush all the ends of the triangle with water.

First pinch both the end of the triangle and

the third end to make a parcel. Like wise make all and place them on a greased baking tray.

Brush them with melted garlic butter. Don’t brush on the sides. Cover it with a damp cloth and let them rise for 15 - 20 minutes.

Bake them in a preheated oven at 200°C for 12 minutes then change the sides of the tray and bake it again for 5 - 7 minutes till they are golden on top. As soon as they are out of the oven brush them with melted garlic butter and sprinkle pizza seasonings and chili flakes.       

                            

 Take them out on to the wire rack to cool. 

Enjoy these super soft Zingy Parcels...yum yum.

These went to my sister in law's house for the rosary, these are for the vegetarians. Do try, these went like hot cakes.

Labels: Breads, Bread Bakers, Spicy, Stuffed Bread, Paneer, Breakfast, Snack, Harissa Paste, Mozzarella Cheese

Welcome to Bread Bakers! This month, our theme is Spiced Savory Breads and our host is Renu of Cook with Renu.

• Cheddar Smoked Paprika Soda Bread by Food Lust People Love
• Copy Cat Domino's Zingy Paneer Parcel by Sneha's Recipe
• Everything Bagel Biscuits by Palatable Pastime
• Flourless Quinoa Vegetable Muffins by Cook with Renu
• Rosemary, Sage, and Wild Rice Levain by A Messy Kitchen
• Spicy Onion Buns by Ambrosia
• Spiced Up Potato, Turmeric, and Oat Bread by Magical Ingredients
• Sourdough Focaccia with Italian Herbs and Spices by A Day in the Life on the Farm
• Swedish Rye Bread (Limpa) by Karen's Kitchen Stories
• #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Wrapped Fish In Harissa Paste #FishFriday

The use of banana leaves is common, its absorbs less oil and the fish is juicy and does not turn hard. You will love this spicy harissa paste fish.  Less in oil and delicious.

Ingredients
4 White Fish Slices
Lemon juice to taste
1 Egg

3 - 4 Tablespoons Harissa Paste
2 - 3 Banana leaves
Salt to taste
Oil as required for frying
Method

Clean, wash and cut fish. Sprinkle salt and half of the lemon juice and keep aside for half an hour.

In a deep dish add  egg, lemon juice  and Harissa Paste, mix well, add just a little salt.

Apply this marinade to fish fillets and keep for at least fifteen minutes. Cut banana leaves into four pieces each

Put one marinated fish piece on each of the banana leaves along with a little of the marinade and fold the banana leaves.

Fry the the fish with just a tablespoon or two of oil till the leaves get nice and brown on both side on medium low flame.

Serve hot.

Labels : Seafood/Fish, Fish Friday, Harissa Paste, Banana Leaf, Fried, Healthy, Main course

For Fish Friday this month our host is Sneha and the theme is 
Fry/Bake Fish Or Seafood In Leaves
Cod in Lettuce Leaves with Shallot, Lemon, and Dill Sauce From Karen's Kitchen Stories
Seafood Stuffed Cabbage Rolls From A Day in the Life on the Farm
Sole wrapped in Grape Leaves, Greek style From Sid's Sea Palm Cooking
Wrapped Fish In Harissa Paste From Sneha's Recipe
Steamed Fish, Tuvalu-Style From Culinary Adventures

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.