Ingredients
Harissa
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 100 g fresh red chillis, stems removed
- 60 g garlic
- 65 g Extra Virgin Olive Oil (EVOO)
- 1 tsp coarse sea salt
- 10 g fresh lemon juice
Moroccan Chicken
- 500 g chicken breast
- Extra Virgin Olive Oil (EVOO), as required
- 1 tsp coarse sea salt
- 1 tsp pepper, freshly ground
- 70 g Harissa, (see above)
Carrot Puree
- 100 g onion, cut into pieces
- 500 g carrot, cut into pieces
- 220 g chicken stock
Orange Sauce
- Coarse seal salt, to taste
- pepper, freshly ground to taste
- 180 g fresh orange juice
- 80 g unsalted butter
- 1 orange, peeled and segmented, plus extra for garnish
Garnish
- 250 g mixed greens
- 8 black olives, quartered
- 1 spring onion, sliced
Accessories you need
-
Varoma -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place seeds into mixing bowl and dry roast for 10 min/Varoma/speed 1. Set aside to cool.
Soak chillies in enough boiling water to cover for 5 minutes, then drain through simmering basket.
Return roasted seeds to mixing bowl and mill for 7 sec/speed 10.
Add garlic and EVOO and chop 3 sec/speed 8. Sauté for 6 min/Varoma/speed 1.
Add salt, lemon juice and chillies and blend for 1 min/speed 7 or until a paste is formed. Scrape down sides of bowl and repeat step.
Place in a sterilised airtight jar with a thin layer of EVOO on top.
Place chicken into large baking dish and drizzle with EVOO and seasoning. Set aside.
Place onion and 1 tsp EVOO into mixing bowl and chop 3 sec/speed 7. Sauté for 5 min/Varoma/speed 2.
Add carrots and chop for 5 sec/speed 7 with the aid of the spatula.
Add chicken stock and cook 13 min/100 C/speed 2.
Add 30g EVOO and puree 30 sec/speed 9. Adjust seasoning to taste and set carrot puree aside in ThermoServer.
Pre-heat oven to hottest grill setting possible.
Heat grill pan over high heat and sear chicken breasts on both sides. Brush with Harissa, place back into baking dish and continue to grill until cooked through (15-20 minutes).
Place salt and pepper, orange juice and butter into mixing bowl and chop 2 sec/speed 6.
Insert Butterfly and cook for 10 min/100 C/speed 3.
Add segmented orange pieces and cook for 4 min/100 C/speed 2.
Divide carrot puree between serving plates and top with chicken.
For garnish, drizzle with sauce and add a few orange segments, mixed greens, olives and spring onions to serve.
Harissa
Moroccan Chicken
Carrot Puree
Orange Sauce
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Are you sure to delete this comment ?