This Week's Dish Of The Dale: Moroccan Spiced Harissa Chicken

Our Co-founder’s favourite recipes

A New Year, a new Dish of the Dale – and this time it’s one of our amazing Moroccan-inspired dishes. If you’ve yet to discover the joys of harissa this is the perfect introduction. It is a spicy, fragrant and aromatic paste made from a blend of chilli, paprika, garlic, cumin, rose petals – yep, you read that right - and other spices. It’s popular all over North Africa, the Middle East … and has a lot of fans at the COOK Kitchen in Kent, too!

In this recipe harrisa pops up twice: first as the marinade for the diced chicken; then again in the sauce, along with onions, tomatoes, garlic, chicken stock, cinnamon and other goodies. If that’s all starting to sound a bit too spicy for you, fear not: we add natural yoghurt to cut through the heat and honey to give it some sweetness. So all those spices add flavour, not fire. Finally it’s garnished with chickpeas and toasted almonds. And it’s good news if you’re gluten intolerant, as we use corn flour in this recipe to keep it gluten free.

To serve: go for full Moroccan experience by eating with our Minted Couscous while wearing a fez, or keep it gluten free and dish up with some rice. Great either way (although, to be honest, we’re not 100% sure that the fez really makes a difference).

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