Harissa Chicken Recipe

Break open the peppers and remove the seeds.

To a large pot add the water, chiles de arbol, guajillo chiles and ancho chiles.

Bring to a simmer, cook for 1 minute, then turn off the heat and let the chiles sit for 20 minutes.

Add the chiles to a food processor and process until smooth.

Press the mixture through a fine sieve to remove any remaining skin.

Rinse out the food processor then add the mixture back in.

In a small skillet add 2 tablespoons olive oil on medium heat.

Add in the tomato paste and stir well, cooking until warm and the colors start to darken.

Add in the cumin, coriander, paprika and cayenne pepper, whisk to combine and cook for 30 seconds.

Add the mixture to the food processor with the chiles.

Add in the salt, garlic, lemon juice and vinegar.

Pulse the mixture together while pouring in the olive oil in a slow stream.

Place into covered container and refrigerate if not using immediately.

To a large bowl add the chicken thighs.

Season with salt and pepper.

Add the garlic and lemon juice along with 1/4 cup harissa paste.

Toss well to combine.

Cover and refrigerate overnight.

Heat a grill pan on high heat.

Grill the chicken for 5-7 minutes on each side.

Sprinkle minced cilantro on top of chicken.

Serve with potato wedges, a cup of harissa on the side and lemon wedges.