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    Grilled chicken with harissa and spices is ready to eat! by: the_tweatery Views[246] The trick to make it crispy yet moist is the cooling rack. by: the_tweatery Views[230] Rubbing the spices is important for flavor. by: the_tweatery Views[234] The harissa is ready! by: the_tweatery Views[259] Let's get started with making the harissa - a flavorful, multi-purpose paste. by: the_tweatery Views[233]
     

    Passport & Plate - Grilled Chicken with Harissa and Spices

    Friday, 6 Mar 2015 | Photo Gallery | Scholarship Entry

    Ingredients For harissa: 8 dried guajillo chilies, stemmed and seeded (about 2 oz.) 8 dried ancho chilies, stemmed and seeded (about 2 oz.) 1/2 tsp caraway seeds 1/2 tsp coriander seeds 1/4 tsp cumin seeds 1 tsp dried mint leaves 3 Tbsp extra - virgin ... Read more >
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    Tags: 2015 Passport & Plate: SRI LANKA

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