35 Harissa Chicken Skewer

• 1.4 kg Chicken Thigh Boneless Skinless
• 60 ml Red Wine Vinegar

Cooking Instructions

1. Toast the crushed chillies, cumin seeds and fennel seeds over a medium heat in a pan until fragrant. Add the coriander, gind in a pestle and mortar until fine and set aside.
2. Char the red pepper under the grill and remove the charred skin cut in half and de-seed.
3. In a blender/food processor combine the red pepper, garlic,