Flavour: warming, earthy, mint.
Aroma: woody, earthy, fruity.
Heat Level: mild-medium.
Add to tagines or used to marinate chicken and lamb. Perfect for lamb kofta.
Salt, Cumin, Chilli, Coriander, Garlic, Mint, Caraway, Cayenne.
Store in a cool, dark, dry place.
|Typical Values||(per 100g as sold)|
|of which Saturates||1.2g|
|of which Sugars||2.5g|
HARISSA CHICKEN TAGINE
Ingredients: 3 tbsp olive oil, 2 red onions thinly sliced, 6 chicken thighs, (use boneless thighs if preferred, but they won't have as much flavour). 2 tsp Bart Harissa Blend, 1 tsp Bart Garlic Paste, 1 tsp Bart Ginger Paste, 175ml water, salt and freshly ground black pepper, 100g pitted green olives, the peel from ½ a preserved lemon, cut into strips, 3 tsp chopped fresh coriander, 1 tbsp chopped fresh parsley, chopped fresh coriander to garnish.
Heat the oil in a heavy-based casserole dish with a well-fitting lid. Add the onion and cook gently for 15-20 minutes, until very soft. Remove the onion and add the chicken. Cook until browned all over.
Stir in the Bart Harissa Blend and cook for 1 minute then return the onions to the pan.
Add the Bart Garlic Paste, Bart Ginger Paste, water and season with salt and pepper. Bring to the boil then reduce the heat, cover the pan and simmer gently for 45 minutes. Stir in the olives, preserved lemon, coriander and parsley and cook for a further 10-15 minutes.
Upon serving scatter over the chopped coriander and serve with couscous or rice.
Why not try adding a couple of teaspoons to lamb mince with fresh parsley and softened onions for delicious Moroccan style burgers.
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08 Aug 2022
08 Aug 2022
08 Aug 2022
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