Harissa Spice Blend

$6.00

NORTH AFRICAN SEASONING | HOT | VEGAN

Every harissa paste has an expiry date. This one gets made the night you use it, with olive oil and about five minutes. Three chiles for the fruity, warm heat, garlic and cumin for the savory backbone. Or skip the paste entirely and shake it dry over roasted carrots.

Ingredients

california chile, new mexico chile, cayenne chile, garlic, cumin, coriander, sea salt, citric acid

Style
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From Our Laguna Beach Spice & Tea Shop

This is one of those seasonings where our customers use it in unexpected ways and teach us.

Here's the basics: mix it with olive oil and let it rest for 5 to 10 minutes before you use it. That short rest hydrates the chiles into a smooth paste that spreads over meat or vegetables instead of sitting on them in dry patches.

Unusual but delicious that our customer taught us: whisk a pinch into honey and drizzle it over roasted carrots, winter squash, or grilled halloumi. Sweet against chile heat.

  • What to use it on

    Turn roasted carrots, cauliflower, potatoes, or winter squash into vegetables with smoky heat and beautifully crisp edges.

    Build a bold marinade for lamb, beef, or chicken by mixing the blend with olive oil before grilling or roasting.

    Wake up couscous, rice, soups, and slow cooked stews with the warm chile and spice flavors that define North African cooking.

    Give grain bowls and hearty salads a spicy kick that stands up to creamy feta, roasted vegetables, and bright lemon.

Try This Simple Recipe Tonight

North African Harissa Chicken

Serves 3 to 4

Grilled chicken rubbed in a Harissa Spice Blend paste, served with a harissa-spiked tomato and pepper salad.

Ingredients

  • 3 tbsp Harissa Spice Blend
  • 2 tbsp EVOO
  • 1 lb boneless skinless chicken breast, lightly pounded
  • 8 oz grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 orange bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 2 tbsp fresh cilantro, chopped, plus more for garnish

Instructions

  1. In a bowl, whisk the harissa spice blend and olive oil together into a paste. Divide in half.
  2. Rub one half of the paste onto the chicken. Cover and marinate 30 minutes or up to 4 hours.
  3. In a bowl, combine the tomatoes, onions, peppers, cilantro, and remaining harissa paste. Mix well and refrigerate until ready to serve.
  4. Preheat the grill to medium-high. Place chicken on the grill and cook 4 to 5 minutes per side, until firm. Remove from the grill and let sit 5 minutes before serving.
  5. Serve with the harissa-spiked tomato salad, garnished with additional fresh cilantro if desired.