Sunday, September 21, 2008

Chicken Harissa - Quick recipe - Authentic Kashmiri

I am on a roll today! Another quick recipe from my mil. This one is for making ‘harissa’; Harissa is a very popular meat preparation which is made for breakfast (rather brunch). It is usually slow cooked for many hours, with spices. And yes, hand stirred for hours and hours. Tastes great, at the end, but who has the time to make it nowadays.

Guess what? You can make it with this recipe under 1 - 2 hours. Yippee!

So what are you waiting for… lets get started.


3 lbs chicken legs/thighs or breast (we used legs thighs today, but my mil says, breast would be best); boiled with salt, garlic, and fennel seeds tied in a little fabric pouch (we used fennel powder) till it falls off the bone; remove the bones and fennel seeds.
3 tbsp rice flour paste (use cold water)
1/2 whole wheat pita soaked in water, crushed
5-6 cardamom powder,
2 inches cinnamon stick,
1/3 tsp cinnamon powder,
4-5 tbsp oil for cooking,
1 sliced, fried onion; retain the oil

Heat the chicken, add the flour paste to the smooshed chicken and mix till a boil. Add all the other ingredients listed above, except the fried onion. Keep stirring at times, or keep covered on low heat. After about an hour, it should be done. Finally when serving, add the fried onions with the oil. Give it a mix, and serve hot with pita bread, or tandoori roti.

Voila! Its done. Now what did I tell you?

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