There’s a lot that I’d planned for the end of the year. But the year-end madness took over and all I ended up doing was baking cakes for orders that poured in and stirring up batches of strawberry jam, which seems to have become the ‘in thing’ with my family as I can see myself making a fresh batch every weekend. And just in case you’re wondering, one batch is enough to fill up at least 3 jars of 250gms each. So that’s a lot of jam we’re talking about!
With all this sticky sweet jammy goodness going around I thought it was a good idea to begin the year with a hint of spice, on the blog at least. Harissa is something that is loved in the house and one of the ways we relish it is by using it as a marinade for meat. I’ve made fish and chicken with this and I’ve found that the latter works better as the meat is able to hold and absorb the spices later. For me, it is just one of those really rare occasions when chicken overtakes fish!
You can find the recipe for Harissa here.
And here‘s what you need to do to put this dish together
Since this recipe has a lot of coriander going for it I thought it would be a great idea to send this to Chef Mirelle’s Taste of the Tropics which features coriander this month.