Save to your scrapbook
Spice-Crusted Chicken with Rose Harissa
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A late summer main course of juicy chicken breast spiced up with a rub of fragrant rose petal harissa and ground cumin and coriander seeds.
Get ahead by slicing the chicken breasts and rubbing with the spices up to 2 hours before cooking. Cover and store in the fridge. Rose harissa is an unusual alternative to traditional harissa. Try using it as an alternative marinade for lamb before barbecuing.
Try the rest of this month's alfresco menu: Flaked Trout and Plum Crumble.
Typical values per serving:
This recipe was first published in August 2004.