Recipe Counter

Whole wheat harissa

Recipe by
Total Time:
2-4 hours
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Low fat Cauliflower cheese, Best Sambar, Easy Turkey with Mushrooms

Rate This Recipe
4

Ingredients

  • For harissa paste:
  • 1 - red bell pepper
  • 2 - Dried red chilli
  • 1/2 tsp - cumin powder
  • 1/2 tsp - coriander powder
  • 1/2 tbsp - Lemon juice
  • 1/2 tbsp - Olive oil
  • 3 - Garlic Cloves
  • Salt - as required
  • For the chicken:
  • 2 - Chicken thighs
  • 2 tbsp - harissa paste
  • 1/2 tbsp - Lemon juice
  • Salt - as required
  • For the whole wheat:
  • 1 cup - whole Wheat
  • 1 - medium sized carrot, chopped finely
  • 1/2 cup - beans, chopped
  • 2 stalks - celery, chopped
  • 3 tbsp - harissa paste
  • Salt - as required

How to Make

  • Preheat the oven to maximum. Smoke the pepper, until the skin blackens out.
  • Take it out from the oven and allow it to cool down completely.
  • Remove the dark parts from outside.
  • Blend it along with the remaining ingredients, by adding some water.
  • For the chicken:
  • Wash the chicken well and marinate it with the harissa paste, salt and lemon juice for 3 hours.
  • Preheat the oven to 250 degree Celsius.
  • Cook the chicken in the oven, for 20 minutes on each side.
  • To check whether the chicken is cooked, insert a skewer and if the juice from the chicken runs out clear, it is cooked.
  • If it is pink, cook it for some more time, until the chicken is done.
  • To prepare the whole wheat:
  • Soak the whole wheat in water for 1/2 an hour.
  • Boil all the vegetables in a large pan or a rice cooker with 6 cups of water.
  • When the vegetables are boiling, drain the whole wheat completely and add it to the vegetables.
  • Now add 1 tablespoon of harissa paste and salt.
  • Cook, until the water is completely dried out and the wheat is cooked.
  • Serve it with the grilled chicken, some fresh salad and with pickles on side.
  • Recipe courtesy: Taste of Pearl City