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This dish is spicy but not hot. You can guage the level of heat by increasing the amount of chilies you add.
Ingredients
| Harissa Marinade | ||
|---|---|---|
| 1 tsp | Ground cumin | 5 mL |
| 1 tsp | Ground coriander | 5 mL |
| 1 tsp | Caraway seed | 5 mL |
| 2 | Small red chilies | |
| 4 | Garlic cloves | |
| 1/2 cup | Olive oil | 125 mL |
| 2 tbsp | Lemon juice | 30 mL |
| 2 tbsp | Fresh mint | 30 mL |
| 2 tbsp | Ffresh cilantro | 30 mL |
| 2 | Large boneless chicken breasts | |
| 6 | Boneless chicken thighs | |
| 2 cup | Coronation grapes | 500 mL |
| 1/2 cup | Dry white wine | 125 mL |
| 1/4 cup | Brown sugar | 60 mL |
Directions
To make the Harissa Marinade, mince the chilies (or substitute 2 tsp. (10 ml) chili paste) and garlic and chop the fresh herbs.
Use a small food processor to combine all the marinade ingredients until smooth.
Chop the boneless, skinless chicken parts into one-inch cubes and dump into a glass bowl or an oven-proof casserole dish that has a lid.
Rinse the grapes and remove them from their bunches, dry them and add to the chicken, along with the wine and brown sugar and the Harissa Marinade. Mix it all together, cover and refrigerate overnight or for a least six hours before cooking.
Pre-heat oven to 350 F.
Bake chicken in the marinade, covered, for about 45 minutes, or until the chicken is cooked through.
Garnish with a few fresh herb leaves.
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