Grilled chicken marinated in harissa sauce

Ingredients:

Harissa and meat

• 2 red bell peppers
• 1 tbsp. cumin seeds
• 2 tsp coriander seeds
• 2 teaspoons fennel seeds
• 2 teaspoons of caraway seeds
• 4 dried red chili peppers (with seeds)
• 3 cloves garlic, crushed and finely chopped
• 1/4 cup tomato paste
• 0.5 cups olive oil
• 1 chicken, cut into 8 pieces, or 8 chicken thighs or drumsticks

Preparation:

1. Place the red peppers on the grill and grill until blackened on all sides. Then place the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape off any charred skin and remove the stems and seeds. Coarsely chop the peppers and set aside. They can be prepared in advance.
2. Place the cumin, coriander, fennel, and caraway seeds in a dry frying pan and toast until fragrant. Grind the spices in a coffee grinder or food processor to a coarse powder.
3. Coarsely chop the dried chili peppers, place them in the bowl of a food processor, and pulse to pulse. Add the toasted ground spices, roasted bell peppers, chopped garlic, and tomato paste. Process until smooth. Add 1/4 cup olive oil and pulse. Add another 1/4 cup olive oil and pulse again. Season with salt to taste. Store in a tightly sealed container.

4. Chicken:

   
   Brush the chicken pieces generously with harissa and let sit at room temperature for up to 2 hours, or refrigerate overnight or even for several days.
5. Preheat grill to medium heat.
6. Place the chicken on the grill and cook for 8-10 minutes per side. You may need to move the chicken or flip it a couple of times if it's getting too browned. You can also brush the chicken a couple more times with the remaining harissa, but keep in mind that it's quite spicy! Remove the chicken from the grill and let it rest for 5-10 minutes before serving.
   
   

   Note

   
   Make a large batch of harissa; it will keep in the refrigerator for a long time. Use it in many other dishes.