Ingredients:

• For harissa paste:
• 1 – red bell pepper
• 2 – Dried red chilli
• 1/2 tsp – cumin powder
• 1/2 tsp – coriander powder
• 1/2 tbsp – Lemon juice
• 1/2 tbsp – Olive oil
• 3 – Garlic Cloves
• Salt – as required
• For the chicken:
• 2 – Chicken thighs
• 2 tbsp – harissa paste
• 1/2 tbsp – Lemon juice
• Salt – as required
• For the whole wheat:
• 1 cup – whole Wheat
• 1 – medium sized carrot, chopped finely
• 1/2 cup – beans, chopped
• 2 stalks – celery, chopped
• 3 tbsp – harissa paste
• Salt – as required

Method:

1. Preheat the oven to maximum. Smoke the pepper, until the skin blackens out.
2. Take it out from the oven and allow it to cool down completely.
3. Remove the dark parts from outside.
4. Blend it along with the remaining ingredients, by adding some water.
5. For the chicken:
6. Wash the chicken well and marinate it with the harissa paste, salt and lemon juice for 3 hours.
7. Preheat the oven to 250 degree Celsius.
8. Cook the chicken in the oven, for 20 minutes on each side.
9. To check whether the chicken is cooked, insert a skewer and if the juice from the chicken runs out clear, it is cooked.
10. If it is pink, cook it for some more time, until the chicken is done.
11. To prepare the whole wheat:
12. Soak the whole wheat in water for 1/2 an hour.
13. Boil all the vegetables in a large pan or a rice cooker with 6 cups of water.
14. When the vegetables are boiling, drain the whole wheat completely and add it to the vegetables.
15. Now add 1 tablespoon of harissa paste and salt.
16. Cook, until the water is completely dried out and the wheat is cooked.
17. Serve it with the grilled chicken, some fresh salad and with pickles on side.
18. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz