- 2 red bell peppers
- 3-4 cloves garlic (minced)
- 1 small onion (roughly chopped)
- Juice of one lemon
- ¼ cup tomato paste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fennel seeds
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon ground cloves
- ¼-1 teaspoon cayenne pepper (depending on desired heat)
- Kosher salt to taste
- 8 chicken thighs or legs (skin removed)
Preheat broiler to high. Place red bell peppers on a baking sheet (6 inches from heat source) and broil for 10-15 minutes or until skin blackens and peppers are tender (rotating halfway for even doneness). Remove from the oven and place into a small paper bag. Close bag and allow to sweat for 10-12 minutes.
Meanwhile, heat a sauté pan and toast the fennel seeds for 30-40 seconds (without burning). Using a mortar and pestle (or spice grinder), grind toasted seeds into a powder and set aside.
Heat the oil in a frying pan over medium heat and add the onion and garlic. Cook 6-8 minutes until fragrant and slightly translucent.
Remove most of the charred skin and all seeds from the bell peppers and throw in a blender or food processor. Add all spices, onion mixture, lemon juice, tomato paste and salt. Pulse until well combined.
Place the chicken thighs/legs in a gallon zip-top bag and add ¾ of the harissa mixture (reserving the remaining for basting). Seal bag and work the mixture together until the chicken is completely coated. Refrigerate for at least two hours or overnight.
Preheat grill to medium/high heat. Place chicken on grill and cook on both sides until chicken is fully cooked through (basting occasionally with remaining harissa). Serve with couscous or rice.