- TM 31
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
- 6 chicken Maryland, skin on
- 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
Accessories you need
-
Varoma -
Spatula TM5/TM6
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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 (20 - 30 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. 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
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Recipe is created forTM 31
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.
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Comments
chicken was great. a bit long and involved for me though and the carrot puree wasn't a big hit.
Delicious!
i pan fried chicken chicken breasts, and served them sliced over the puree. I was a little worried about it being too spicy after tasting the Harissa, but it turned out just right
Look forward to enjoying this dish again - thank you
Thanks for this one! I made this last night and my boyfriend and i loved it. I added fennel to the sauce because... i love fennel and it worked a treat.
Will be making this again FOR SURE!
This sounds good! Will pass it on to my son in London who got his TM last night!
Made this two nights ago for my husband and brother and apart from six olives on my brother's plate (he doesn't like them- strange boy!) there wasn't a thing laft over. So beautifully flavoured.
I did have to make one alteration because of the ability (or lack therof) of my oven and grill: I grilled the chicken on the hottest setting for about seven minutes then switched to baking at 200 for about 35 minutes. Worked great!
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