Prego Chicken (with Harissa Paste) recipe by Ruhana Ebrahim

Ingredients

• 500g chicken fillet
• 1 whole roasted red pepper (seeds removed)
• 100g dried red chillies
• 1 tablespoon crushed garlic
• 1 teaspoon caraway seeds (shah jeeroo)
• 1 teaspoon coriander seeds (dhana)
• 1 teaspoon cumin seeds (jeeroo)
• 1 teaspoon salt
• ¼ cup lemon juice
• 3 tablespoons Olive Oil
• 1 tablespoon harissa paste
• 1 teaspoon dried thyme
• ½ cup tomato puree
• 1 tablespoon vinegar
• 2 tablespoons oil
• 1 teaspoon honey
• ½ teaspoon salt
• Freshly cracked black pepper
• 1. Blend everything together for harissa paste. Store the remainder of paste in airtight container in freezer, thaw when needed.
• 2. Mix all marinade ingredients.
• 3. Mix chicken into marinade and leave in fridge for 3 hrs.
• 4. Cook/ grill chicken for 5 minutes on either side.
• 6. Simmer reserved marinade until a pouring sauce forms.