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1
Put the red peppers on the grill and char them until they are black on all sides.
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2
Put the peppers in a bowl and cover with plastic wrap.
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3
When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds.
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4
Coarsely chop and reserve.
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5
This can totally be done ahead.
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6
Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic.
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7
Grind all the spices into a coarse powder in a spice grinder.
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8
Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize.
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9
Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste.
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10
Puree until the mixture is smooth.
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11
Add 1/4 cup of the olive oil and pulse to combine.
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12
Add in another 1/4 cup of olive oil and pulse again.
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13
Season with salt, to taste, if needed.
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14
Store in an airtight container.
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15
Chicken:
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16
Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator.
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17
Preheat the grill to medium.
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18
Put the chicken on the grill and grill for 8 to 10 minutes on each side.
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19
You may have to move the chicken around, or flip it over a couple of times to prevent burning.
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20
You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy!
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21
Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.
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22
Cook's Tip: Make a big batch of this and it can live in the refrigerator for a long time and can be used for lots of different stuff.
