Harissa

Name: Harissa
Ingredients: 1 lb Chicken breast; 1 large Onion; 3 cloves Garlic; 1 tsp Paprika; 1 tsp Cumin; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup All-purpose flour; 2 tbsp Butter

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesbreakfastdinnerstreetFood

Nutrition (per serving)

850Calories

85 gProtein

50 gCarbs

35 gFat

8 gSugar

900 mgSalt

Ingredients

1 lb Chicken breast
1 large Onion
3 cloves Garlic
1 tsp Paprika
1 tsp Cumin
1 tsp Salt
1/2 tsp Black pepper
1 cup All-purpose flour
2 tbsp Butter

Method

In a large pot, combine the chicken breast, onion, garlic, paprika, cumin, salt, and black pepper, and add enough water to cover the ingredients.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the chicken is tender and the liquid has been absorbed.
Remove the pot from the heat and let cool slightly, then shred the chicken into bite-sized pieces and return it to the pot.
Add the flour to the pot and stir to combine, then gradually add the butter, stirring constantly, until the mixture forms a smooth, thick sauce.
Continue to cook the harissa over low heat, stirring frequently, for an additional 10–15 minutes, until the sauce has thickened and the flavors have melded together.
Serve the harissa hot, garnished with fresh herbs, if desired, and accompanied by crusty bread or crackers, if desired.
To store, let the harissa cool completely, then refrigerate or freeze in airtight containers for up to 3 days or 2 months, respectively.