Harissa is a Moroccan Chilli relish; it is hot and aromatic made from chillis, spices and herbs and is considered one of the best chilli sauces around. Harissa can be bought already cooked but home-made ones will taste twice better.

Harissa is a fantastic marinade for chicken to be barbecued.   Rub it into the chicken well and it will keep it moist and full of tasty goodness.  I dare say, you might even forget how delicious peri-peri chicken is and be more enamoured with harissa chicken.

Harissa

 Ingredients:

100g medium-hot red chilies, halved and deseeded
4 cloves garlic, peeled
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp caraway seeds
2 tbsp roughly chopped coriander leaves
1/2 tsp salt
4 tbsp extra virgin olive oil, plus extra to seal.

Roughly chopped the chillies and garlic, put into a processor.

Dry-fry the coriander, cumin and caraway seeds over a moderate heat until they have turned a shade darker but not burnt. Cool then grind to a powder. (Using a heavy stone mortar and pestle for grinding   can be a satisfying affair) 😉

Add the ground powder to the processor together with the chopped coriander  leaves and salt. Whir until finely chopped.

Keep the blades moving as you add the olive oil.

Scrape this into a very clean jar and can be kept into the fridge for up to 2 months as long as it is always sealed with oil on top.