Ingredients
|
Quantity
|
Harissa:
|
|
Dried chilli pepper
|
1 ounces
|
Fresh cilantro leaves
|
2 tbsp
|
Fresh mint leaves
|
1 tbsp
|
Salt
|
1 pinch
|
Garlic cloves
|
1
|
Oil
|
2 tbsp (approx)
|
Chicken breast (four fillets)
|
20ounces
|
Honey
|
3 tbsp
|
Dry sherry
|
2 tbsp
|
Harissa sauce (see above )
|
2 tbsp
|
Salt
|
|
Soak the chillies in warm water for 1 hour. Drain and puree with
the other ingredients, adding only enough oil as is necessary to create a
paste. To reduce the calories from fat content, use a little oil and lots of
broth to form a paste.
Preheat oven to 400degF. Place the chicken breasts on a roasting
pan. Mix honey, sherry, and harissa. Brush on the sauce. Coat both sides of the
breast. Season with salt. Roast about 15 minutes. (If the meat is not done,
still remove from the oven and cover with foil. The chicken will continue to
cook while it is resting.)
Serve with Couscous 'cooked' with orange juice and cilantro;
steamed yams on a bed of wilted spinach. The chicken tends toward the dry side.
Serve with a creamy raita.
Variation: Add sun-dried tomato crumbs to the
soaking chillies. For poultry, use chicken with or without skin, quail, or
cornish hen.
Make extra harissa. It is also good on grilled pork.