Chicken Tagine with Pumpkin and Chickpeas: Harissa Oil

Name: Chicken Tagine with Pumpkin and Chickpeas: Harissa Oil
Yield: Makes about 1 Cup
Cuisine: France
Ingredients: 3 tablespoons sweet paprika or mild ground red chile; 1 teaspoon cayenne or other powdered hot red chile; A few drops of red wine vinegar; 1 teaspoon caraway seeds; 1 teaspoon fennel seeds; 1 cup olive oil; 1 tablespoon coriander seeds; 1 teaspoon salt; 1 to 2 garlic cloves, smashed to a paste with a little salt; 1 tablespoon cumin seeds

Preparation info

Makes about
1 Cup

Difficulty
Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

This is a fragrant, spicy, ruddy-colored oil, to be drizzled over any number of things—olives, eggs, vegetables, toasted bread, or chicken stew.

Ingredients

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tea

Europe
France
Spicy
Winter
Gluten-free
Mediterranean
Vegan

Method

Toast all the seeds in a dry pan over medium heat until they are fragrant. Grind the toasted seeds in a mortar or spice mill, then put them in a bowl.

Add the paprika, red pepper, garlic, and salt. Stir in the olive oil and vinegar. The harissa will keep in the fridge for up to a week.