My love for Mediterranean flavors now extends to North Africa. Technically speaking North African ( Morocco, Algeria, Tunisia, Libya and Egypt) countries border the Mediterranean, so in realilty it is Mediterranean food. There are a lot of similarities between Mediterranean and north African cuisine and yet very different and varied. Along with olives, tomatoes, courgette, eggplant, other fresh vegetables, seafood, capers, North African cuisine adapts many aromatic spices like saffron, cinnamon, cumin coriander which makes the cuisine unique and delicious. Im on a quest to learn more about the diverse cuisine of this region and share them with you.
Harissa a common condiment all across this region, is used to add heat to any recipe, here served along side grilled chicken thighs and grilled veggie salad. The sauce is my own take by adding mayo giving it a silky texture that is perfect to smear the chicken for add great flavor. The Mechouia salad is a classic Tunisian grilled vegetable salad commonly served with boiled eggs, tuna, sliced baguette and herbs. Since I’m serving chicken I left out the eggs and tuna. If you plan on making this salad as a light meal do add the boiled eggs and tuna for an authentic taste.
Harissa Chicken with Mechouia Salad
Serves 4
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 tablespoon e.v molive oil
- 5-6 fat garlic cloves
- 1- 12 oz jar roasted red peppers drained
- 1 teaspoon caraway seeds or ground cumin
- 1 teaspoon coriander ground
- 1 teaspoon smoked sweet paprika
- ½ -1 teaspoon cayenne pepper, add more if you like it hotter
- sea salt and black pepper to taste
- 2 tablespoon lemon juice
- 2-3 tablespoons good quality mayonnaise or cashew cream
Method
- Add red peppers, garlic, caraway/cumin, coriander, paprika, cayenne, salt, lemon juice, 1 tablespoon e.v olive oil into a small processor and blend to a smooth sauce.
- Pour half this sauce over the chicken and marinate for at least a hour in the fridge.
- To the remaining sauce add the mayo and mix well till smooth and well incorporated.
- Heat grill to medium high heat. I like to use my Staub grill pan for this. Place chicken on to the grill 2-3 pieces at a time so there is space between the pieces. Grill for 4-5 minutes. Flip over and grill on the other side for 4-5 minutes. Continue cooking chicken on each side till well done but not too charred.
TUNISIAN GRILLED VEGETABLE SALAD, MECHOUIA SALAD
INGREDIENTS
- 4 Medium beefsteak Tomatoes, cut into 2 inch segments
- 2-3 medium Red Bell Peppers, diced onto 2 inch pieces
- 2 Large Jalapeno Peppers
- 2 Medium red onions, quartered
- 1 Teaspoon Caraway Seeds
- ½ Teaspoon Coriander Seeds
- 2 Cloves Garlic, minced
- ¼ Cup Extra Virgin Olive Oil
- 1 Tablespoon lemon juice
- Salt and Pepper to Taste
Optional Garnishes:
- Fresh Parsley or Cilantro
- One Hard Boiled Eggs, peeled and cut into to quarters
- A few ounces of cooked tuna
- A small handful of olives
METHOD
- Set the oven to 375F. Place th veggies on a baking sheet lined with parchment paper. roast until they’re lightly blistered and soft, about 30-40 minutes. Carefully take them out.
- Place the vegetables in a large bowl with the juices. chop them if they are bigger pieces. we are looking for 1 inch pieces.
- Toast the caraway and coriander seeds in a dry skillet for a few minutes until they become fragrant. Grind them into a powder in a spice grinder or a mortar and pestle. Add the spices with the olive oil and vinegar to the chopped vegetables and stir well. Salt and pepper to taste.
- Serve along side the chicken or garnishes suggested.
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