Easiest Way to Prepare Yummy Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF

Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF. Great recipe for Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF. This is quite a hot version of harissa paste. You can swap the chillies for roasted red bell peppers and add cayenne to taste to add heat instead Great recipe for Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF.

It is a popular dish in the month of Ramadan. See great recipes for Chicken Tagine with Honeynut Squash too! I used bone in chicken thighs as they are juicier & keep. You can have Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF

1. You need 120 grams of dried chillies of choice.
2. It's 1 tsp of caraway seeds.
3. It's 1 tsp of coriander seeds.
4. You need 1 tsp of cumin seeds.
5. It's 4 clove of garlic.
6. It's 2 tbsp of extra virgin olive oil plus extra.
7. You need 1 tbsp of tomato paste / puree.
8. You need 1 tsp of kosher salt.
9. It's 1 tsp of lemon juice.
10. Prepare 1 tsp of paprika.
11. It's 1/2 tsp of cayenne - optional.

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Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF step by step

1. Soften the chillies by soaking in hot water in a heatproof bowl for 30 minutes.
2. Toast the seeds in a dry frying pan until fragrant then crush with a mortar & pestle or grind in a coffee grinder.
3. Drain the chillies but reserve the liquid. Cut off the stems and discard the seeds then mix the chillies with the garlic, ground spices, tomato puree, lemon juice and salt in a blender.
4. Pulse and drizzle in the olive oil as you go, forming a thick paste. Keep scraping down the sides and add some of the reserved chilli liquid until the paste is to desired consistency. It should be slightly thicker than tomato paste.
5. Taste and adjust the seasonings. The flavour will really come together after a couple of days so make in advance then taste again and add more seasonings to taste.
6. Store in a jar and pour a layer of olive oil on top before you seal the jar and add a fresh layer of oil everytime you take some paste out.
7. Makes around 250mls of harissa paste and keeps well in the fridge for around 6 weeks.
8. Use in African dishes and Moroccan tagines for a burst of heat and flavour.
9. You can also add sundried tomatoes, roasted peppers, preserved lemon, fresh coriander leaf to your harissa.
10. Serving amount is by teaspoon.

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