Recipe

Grilled Chicken Breasts With North African Spice Paste Recipe

	Darbar / All my dishes 1 year, 3 months ago Though there are plenty of chiles in this paste, they don’t overpower it. The aromatic bite of coriander, the earthiness of cumin, and the licorice trace of caraway seeds create a pleasingly complex flavor This paste is also delicious with pork ... More Prep:10m Cook:40m Servings:4	Darbar
	spicy chicken cumin coriander african grilled

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Ingredients

8 (2-inch-long) dried hot red chiles

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon caraway seeds

2 tablespoons minced garlic

1 tablespoon black peppercorns

2 teaspoons kosher salt

5 tablespoons olive oil

4 large chicken breast halves with skin and bone (about ¾ lb each)

An electric coffee/spice grinder or a mortar and pestle;

A 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal)

Directions

•Prepare grill for direct-heat cooking with medium-hot charcoal

•Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.

•Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.

Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.

COOKS’ NOTES: Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chicken, skin sides down first, covered, turning over occasionally, about 4 minutes. Turn off 1 burner (middle one if there are 3) and put chicken, skin

sides up, above shut-off burner, then grill, covered, without turning, until just cooked through, 15 to 20 minutes.

• Chicken, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling.

• Spice paste keeps, covered and chilled, up to 1 week.

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Comments

pudgy47 1 year, 3 months ago said:
This is a must to try, Great flavor combo here. Nice post.

syrus 1 year, 3 months ago said:
This "paste" has a name.
Harissa.

unswissmiss 1 year, 3 months ago said:
You use a lot more chiles than I do! Will have to kick it up a notch and try this.

cabincrazyone 2 weeks, 2 days ago said:
I've heard harissa is quite hot. I like your recipe because I can control the heat to my taste. Also, I'm more interested in using it as a rub rather than it's most popular form, a condiment. I'm going to try this before the frost forms on my hibachi. Thanks for the great post.

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