John Myers
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Chicken with Potato Wedges, Rubbed with Harissa
The perfect chicken with potato wedges, rubbed with harissa recipe with a picture and simple step-by-step instructions.
- 500 g Chicken thighs
- Or chicken turkey parts
- 500 g Potatoes, waxy
- Olive oil
- Harissa paste
- Cayenne pepper
- Salt and pepper
Chicken pieces with fried potato wedges
- Rub the chicken thighs (thighs or legs) or not too thick pieces of chicken or turkey well with harrisa. Peel the raw potatoes and cut into narrow strips. In a bowl, mix the chicken pieces and potato wedges again well with harissa, cayenne pepper, salt and pepper with olive oil. You have to find out the desired sharpness yourself.
- Lay out on baking paper, slide into the oven and fry at around 200 ° for 50 minutes. Turn once or twice in between to sear all sides until crispy. You may also need to add some olive oil.
Harissa
- Chilli spices, brought from the Caribbean to Tunisia by the Spaniards in the 16th century, were used to make harissa. A mixture of chillies, cumin, coriander seeds, garlic, salt and olive oil has become a common culinary spice in France, Spain and North Africa. Harissa is also available in spice shops from us, crushed or as a paste.
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