Gather all the ingredients of harissa paste.
Add dried chilies to a mixing bowl or measuring cup and cover with hot water. Cover and keep aside for 10 minutes.
After 10 minutes drain the water and transfer to a pan.
Cover and steam for about 10 minutes in low heat.
In the meantime, add cumin, caraway and coriander seeds to a small skillet and toast over medium heat for a few minutes, or until fragrant and they start to pop.
Then transfer to a grinder, and crush into a fine powder.
Crush garlic cloves and add to the grinded spices. Also add in paprika powder/ kashmiri chilli powder, lemon juice from 1/2 of a lemon, vinegar, tomato paste, olive oil and salt.
Blend to a coarse paste. Add in little water or oil in between to ease the process of blending.
Transfer the steamed chillies to a cutting board and take out all the seeds from the chillies.
Add in the deseeded chillies to the blender.
Blend to a fine paste. Here also add in little water or a mixture of vinegar and water if necessary.
Transfer the harissa paste to a glass bottle. You can store the paste for 9-10 days.
Now take 250 g of boneless chicken pieces.
Marinate the chicken pieces with 2 tablespoon of prepared harissa paste and 1/4th teaspoon of salt.
Cover and keep aside for 1/2 an hour.
Take 2 tomatoes and garlic cloves. Cut them roughly.
Put roughly chopped tomatoes, garlic, vinegar and fennel seeds to a blender and make a thin paste.
Heat oil in a non-stick pan and shallow fry the marinated chicken pieces to light golden brown.
Now add in the prepared tomato paste, salt as per your taste and 1/2 teaspoon brown/regular sugar. Continue to cook in medium heat for 5-6 minutes.
Also add in 1/2 cup cooked kidney beans, I added canned one.
Further cook in medium heat until the paste thickens and coats to the chicken. Sprinkle some basil leaves or mint leaves and remove from heat.
Vibrant coloured spicy and flavourful African harissa chicken is ready to serve. You can serve them with any kind of bread or chapati, fulka etc.
