In this crazy world that most all of us live in, we want to eat well, eat nutritiously and have recipes that are simple and easy but recipes that deliver the pizazzz and wowzzzeeee that excite our palate. Well, that’s what this harissa chicken and vegetables is. It’s a recipe that’s so ridiculously simple that even a NON cook, someone who’s place is not in the kitchen will be able to do. Just gather the few ingredients and watch the magic unfold!
Now, I love love the spice mixture harissa. It’s a North African mixture and is very popular in the Middle East. Kind of like our condiment ketchup, harissa is a staple there. And, it can be in the dry or paste form. I make my own harissa. It’s so stinkin’ easy that you can make almost a cup of it in no time at all. The recipe is simple, and it’s in my cookbook, Ally’s Kitchen~A Passport for Adventurous Palates. If you’re not inclined to do that, then you can find the spice mixture at some grocers, but definitely on the ubiquitous Amazon where you can have just about anything shipped to your home.
You may be asking, what else can I do with Harissa. Well, my response is ‘what can you not do with it!’ Soups, stews, vegetables, dips, dipping oil spice mixture, so many ways to use this mixture!
What I love about this recipe, too, is that you go simply from the roasting pan to the table. I used a copper paella pan, which I LOVE LOVE. And, it’s got versatility beyond paella. So, that something else you might want to put on your wish list!
An extra pointer on this recipe! Make sure your vessel for cooking is adequate to accommodate the liquid. Double that foil and crimp it. Secure with a lid. Vessel should be at least three inches deep and diameter at least 12 to 14 inches! Happy chicken!??