A quick and effortless chicken roast perfect for weekend dinners. The hearty flavor of freshly ground spices makes this chicken even more tasty and delicious. The dish can be served with mint and tamarind chutney.
Ground cumin½ teaspoon
Coriander seeds½ tablespoon
Fennel seeds½ teaspoon
Red chili powder1 tablespoon
Extra virgin olive oil2 tablespoons
Lemon juice1 tablespoon
Chicken pieces½ kg
Harisa masala2-3 tablespoons
To make harissa masala: add ground cumin, coriander seeds, fennel seeds, red chili powder, garlic cloves, extra virgin olive oil, salt, and lemon juice in a grinder. Grind it into a fine paste.
Rub masala onto the chicken pieces until fully coated. Marinate it from 30 minutes to overnight.
Heat oil in a frying pan and fry the marinated chicken.
Now braise the chicken in the resultant stock.
Cover the lid and cook on low flame for about 5-8 minutes till the chicken is fully cooked. Serve it at dinner.
Enjoy! Please give us your feedback in the comments below.
How'd it turn out?