Harissa bil Djaj (Libyan Chicken Harissa)
Harissa bil djaj is a flavorful and aromatic Libyan chicken dish. It features tender chicken pieces simmered in a rich and spicy tomato sauce, infused with a blend of aromatic spices. This dish is known for its bold flavors and is often served with bread or couscous, making it a satisfying and comforting meal.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 16 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Harissa paste is a spicy chili paste commonly used in North African cuisine. Adjust the amount according to your desired level of heat.
Feel free to add vegetables like bell peppers or carrots to the dish for added flavor and texture.
For a richer sauce, you can add a dollop of butter or a drizzle of olive oil before serving.
Allow the dish to rest for a few minutes before serving to allow the flavors to meld together.
Substitute the chicken with other meats such as beef or lamb for a different flavor experience.
Customize the spice blend by adding other spices such as cinnamon or ginger for a unique twist.
Adapted from the source recipe's notes.Method
- 01
In a large pot, heat the olive oil over medium heat.
- 02
Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- 03
Add the chicken pieces to the pot and brown them on all sides.
- 04
Stir in the diced tomatoes, tomato paste, harissa paste, cumin, paprika, cayenne pepper, coriander, caraway seeds, salt, and pepper. Mix well to coat the chicken with the spices.
- 05
Pour in the water or chicken broth and bring the mixture to a boil.
- 06
Reduce the heat to low, cover the pot with a lid, and let simmer for about 1 hour, or until the chicken is tender and cooked through.
- 07
Taste and adjust the seasoning if needed.
- 08
Serve the hot, garnished with freshly chopped parsley. Accompany with bread or couscous to soak up the flavorful sauce.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Lekhashree G; view original image record .
More from International
InternationalAadun (Nigerian Corn Flour with Palm Oil)
Cuisine of Nigeria Aadun is a snack common amongst Yoruba-speaking people of Nigeria. There are two types of aadun: one made from pure corn flour and one made from corn flour mixed with palm oil and salt. This recipe is for the latter. The Kogi people add ground beans to modify the taste.
InternationalAcorn Crusted Salmon
You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.
InternationalAdobo Chicken (Philippine)
Cuisine of the Philippines Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditiona
InternationalÆbleskiver (Danish Spherical Pancakes)
Æbleskiver or ebleskiver (literally "apple slices") are traditional Danish cakes, somewhat similar in texture to American pancakes. Æbleskiver are cooked in a special æbleskive pan, a cast-iron pan with several hemispherical indentations in the bottom of the pan.