Harissa is our national sauce in tunisia🇹🇳 We cook most of our Tajines and meats with homes made Harissa either wet harissa or dry rub spice all made of sundried Baklouti chillies. Devine 🔥😍🇹🇳
I know he is a renowned professional chef and all...but when I watch these videos, I'm still amazed at how effortlessly he does all this stuff. It's like a theatrical performance.
I cooked this for my Mum and I at the weekend and it was absolutely DELICIOUS! We both kept commenting on how tasty it was. DEFINITELY cooking this again. I didn't use a whole chicken as it was just the two of us so I just used chicken breast quarters on the bone instead. I also made a few crispy roast potatoes to go with it... YUM!
Harissa is a 100% Tunisian specialty..u forgot to mention that! as for the guys who cant find harissa in tge supermarket they can make it at home: dried red peppers soak them in hot water until they r soft..add them to mixer with garlic coriander and mix..add a bit of olive oil at the end..and voilà it's ready to use! 😍
Nawfel it's definitely Tunisian, Moroccans want to claim it but they adopted it from the Tunisians and made it accessible for westerners by making it a sauce, when in reality it's a paste made out of sun dried peppers, careway seeds and garlic. Moroccan food expert Paula Wolfert who has been visiting Morocco for decades confirms that they adopted it, Moroccan cuisine is sweet and savoury, rarely spicy whereas Tunisian cuisine is mainly spicy overall. Don't steal other people's cultures, be proud of your own.
1:02 Be sure to put have exactly the same stance Jamie is pulling off here while putting the oil in. That's key. Otherwise your meal won't tase any good.
Hi there Alex! :) Love your channel! The flavors shifted a bit for me when I warmed it, but it was sooo wonderful! On a side note, I did not cook my garlic when I made my Harissa, so perhaps that might make a difference.... ?? Warming it softened the garlic and made it perfect.
Just made this for dinner IT WAS SO GOOD!!! I added baby bella mushrooms, diced eggplant and cubed zucchini to the tray as well and served with brown rice on the side. So satisfying👌 not sure if harissa varies from region to region but my jar was from Morocco and overall not spicy, just the right amount even for kids to eat.
No sorry bro but harissa is tunisian you can watch jamie in Tunisia and you will know the difference. Harissa is not méditerranéan or north African it's just tunisian other countries make pepper not more
That's cause Moroccan "harissa" isn't harissa it's just dried tomatoes made as a paste and maybe some red peppers. In fact they call it lahrour they just want to advertise it as Harissa.
I did this dish a few times and it is absolutely delicious, beautiful! Sooo tasteful! And guess what? First day we are allowed to invite a few people at our home since lockdown due to Covid-19. Yes, I expect mom and bro tomorrow to celebrate that with this dish! Thank you Chef for all those good dishes. Simple. Beautiful. Delicious.
Made this tonight and was delicious, but I also had a watery sauce rather than sticky sauce at the end of cooking. Think the moral to this recipe is by a really good organic chicken, not a 3 for £10 from a supermarket! No extra water to pump up the chicken. On a budget but extra veg added, leek, mushrooms and tomatoes will make up for a more expensive chicken. Thanks Jamie, you're a star.
You can use Haressa in any other Arabian dish as an alternative for tomato paste, and by the way: only in North African dialect Haressa refers to chilli sauce, while in the Middle East: Haressa refers to a porridge of wheat & lamb meat; cooked for hours, usually served as a main meal; or a festive meal, in Iraq & Lebanon, and in Syria: sometimes it refers to some sort of traditional dessert or samolina slices ( same as Basbousa in Egypt).
Got Jamie's 5 ingredients book yesterday for my birthday. Done the St. Clements biscuits and Buddys flapjacks already. Delicious. Tomorrow I'm going for thr Harissa chicken tray bake. Loving the book, thanks Mr. O.
It is NOT Tunsian, its north african and to be exact East Algeria Tunisia and West Libya, its is called Harissa in all these three countries, Certainly not Moroccan for sure. Moroccans are not known for spicy foods. Harissa has existed well before borders between these countries so it only makes sense to call it north african as sate limits are not applicable in many cases.
@@3polioh my god of course you're Libyan just by reading your user name, you Libyans have a hard time admitting that Harissa is Tunisian that's fine just cause you use it literally in every dish doesn't mean it's yours, accept it.
Love the inspiration - my wife won't touch mint, so mixed up a South American style paste (and added some sweet potatoes). Went down great - next time I might serve with wraps, yoghurt & guac
Mr Jamie Oliver, I have to say I am becoming a way better cook because of your book five ingredients. I'm learning so much about spices and what goes with what it's super fun. I mean I always loved cooking and I love eating and always followed Iron chefs and everything but I must say you are my favorite chef right now thanks.
Second thing I’ve cooked from the book, loved the sticky lamb chops! The videos help guide the book for more reserved cooks. Can’t wait to get the chicken out of the oven!
I'm going to try today, almost exact recipe, I'm swapping the vinegar for fresh lemon juice, (simply because of availability). Wish me luck. EDIT: It came out lovely and was delicious, thanks Jamie
that harissa have the same color as the traditional one despite being a lot thinner. i'm glad to see my country's cuisine is getting attention worldwide despite we usually cook the bird alone but i guess the veggies are a nice touch to try. great work man keep using our cuisine. shout out from Tunisia
That looks sooo good. Jamie you've aged alot since I started watching you on tv in south africa on sabc3, I was 14 then, I'm 28 now. Your passion for food remains the same and thats just beautiful. I think the best I've seen from you was when you did "Jamies great Italian escape". Most Italians who were very traditional about their food ddnt like you for tweaking thier age old recipes(I feared for your safety hahaha) but once they tasted your food they just loved you . I could tell how much they humbled you and you humbled them in return, I was a fan of yours before that but after that show I was an air con. Continue to change the world one bite at a time
It is similar to an Arabic recipe called potato in the tray(bitata fi alsiynia) It's such delicious, try it, you will not regret. One kilo or two kilos of potatoes cut into slices and fried them then ... 1 chicken or any cut of chicken you like 2 tablespoons of pepper paste and 3 tablespoons of tomato paste 5 cloves of garlic 1 teaspoon ground coriander, ground cumin, red pepper flakes, black pepper and a little of salt. Mix them together as you show in the video add a litter bit of water maybe 100 ml and cook for 45 minutes at 180 ° C
For those who dont know, harissa is originated from Tunisia. It s actually a chilli paste made of red peppers mixed with oil and different spices. It is very tasty and can be used in creating so many delicious dishes.
This was a fantastic and easy recipe, the meat, the vegetables, and the juices are SO DELICIOUS!! I'm choosing this one to start with, to teach my newly-on-his-own son, who finally wants to learn to cook a bit. Thank you sincerely for all the work you do for food justice and education. I've been a fan since The Naked Chef. I applaud your vision and enthusiasm and am so grateful for your contribution to everyone's well-being.
Ughhh, I have a new found love of cooking and actually appreciate food. How strange, I would have never said that a year ago. Anyway, my oven is broken and my cook top has only one working burner. Sooooo, I'm here to appreciate this right here... While salivating
I am a hobby Chef for my family... I bought your book and Cook many of the recipes... 4 of my friends get it from me... And now the sad story... Last weekend i was at a birthday and just want to show the book...at the End i left it there because the host of the Party was so excited... Have to buy it again
We live for tray bakes! In fact, it was Jamie who introduced us to the idea of them and he really creates the best. Hello, Hit and Run Chicken? Once a week at our homes. Will see if our kids will go for the harissa, might a bit spicy, but always good to give it a go. Thanks for the great idea, as usual!
Harissa is our national sauce in tunisia🇹🇳
We cook most of our Tajines and meats with homes made Harissa either wet harissa or dry rub spice all made of sundried Baklouti chillies. Devine 🔥😍🇹🇳
Would you please tell me how to make it myself? Dry or wet or both however you like it
I know he is a renowned professional chef and all...but when I watch these videos, I'm still amazed at how effortlessly he does all this stuff. It's like a theatrical performance.
I always add a good half an hour to any recipe
I tried this out ... twice already, cause once was just not enough.... super delicious, packed with tons of flavour.... THANK YOU JAMIE
1.00 - 1.03 This is why everyone loves Jamie!!❤
We ❤️ Jamie!
not 1:26 then ;)
I cooked this for my Mum and I at the weekend and it was absolutely DELICIOUS! We both kept commenting on how tasty it was. DEFINITELY cooking this again. I didn't use a whole chicken as it was just the two of us so I just used chicken breast quarters on the bone instead. I also made a few crispy roast potatoes to go with it... YUM!
Harissa is a 100% Tunisian specialty..u forgot to mention that! as for the guys who cant find harissa in tge supermarket they can make it at home: dried red peppers soak them in hot water until they r soft..add them to mixer with garlic coriander and mix..add a bit of olive oil at the end..and voilà it's ready to use! 😍
May Tulips ffs its not just Tunisian
Nawfel Metenani yeah may be it exists somewhere else in Maghreb but not under the same name 'harissa'
Harissa is typically Tunisian
Nawfel it's definitely Tunisian, Moroccans want to claim it but they adopted it from the Tunisians and made it accessible for westerners by making it a sauce, when in reality it's a paste made out of sun dried peppers, careway seeds and garlic.
Moroccan food expert Paula Wolfert who has been visiting Morocco for decades confirms that they adopted it, Moroccan cuisine is sweet and savoury, rarely spicy whereas Tunisian cuisine is mainly spicy overall.
Don't steal other people's cultures, be proud of your own.
emigrate how to make harrisa paste
Ten kurczak jest tak pyszny, soczysty i nie za ostry. Przepis zostaje na długo. Dzięki Jamie❤
jamieeeee when you pulled the leg & all those juices omg i wanted to jump into the screen & snatch that tray lol. much love 😍
Jamie eres mi cocinero , más favorito y auténtico natural y reitero auténtico
1:02 Be sure to put have exactly the same stance Jamie is pulling off here while putting the oil in. That's key. Otherwise your meal won't tase any good.
Tobias Hermanns That's why you need his cook book
Lol
You are so pure and original I Love your Recipes Jamie Oliver ! Keep it rocking.
Jamie is just ..... maestro virtuoso !!! 😁👌🏻 bravo 👏🏻👏🏻👏🏻
Mouthwatering ! Usually, I don't cook Harissa, and so I am wondering if it gets softer when you do so, or if the flavors shift a bit ...
Go on, Alex. You know you want to give it a go. 😜
hahaha. I do.
Hi there Alex! :) Love your channel!
The flavors shifted a bit for me when I warmed it, but it was sooo wonderful! On a side note, I did not cook my garlic when I made my Harissa, so perhaps that might make a difference.... ?? Warming it softened the garlic and made it perfect.
Really nice way to cook a chicken: steamed & roasted, crispy skin & moist meat. 👌
Alex French Guy Cooking substituents of harissa and sea salt?
Just made this for dinner IT WAS SO GOOD!!! I added baby bella mushrooms, diced eggplant and cubed zucchini to the tray as well and served with brown rice on the side. So satisfying👌 not sure if harissa varies from region to region but my jar was from Morocco and overall not spicy, just the right amount even for kids to eat.
No sorry bro but harissa is tunisian you can watch jamie in Tunisia and you will know the difference. Harissa is not méditerranéan or north African it's just tunisian other countries make pepper not more
That's cause Moroccan "harissa" isn't harissa it's just dried tomatoes made as a paste and maybe some red peppers. In fact they call it lahrour they just want to advertise it as Harissa.
I made this last night and it was amazing, served it with turmeric rice which was a great carrier for the juices. Thank you Jamie!
Woow can't believe 1 million people interested in my delicious tunian harrissa i like it so much it's so delicious with almost everything
I did this dish a few times and it is absolutely delicious, beautiful! Sooo tasteful! And guess what? First day we are allowed to invite a few people at our home since lockdown due to Covid-19. Yes, I expect mom and bro tomorrow to celebrate that with this dish! Thank you Chef for all those good dishes. Simple. Beautiful. Delicious.
Made this tonight and was delicious, but I also had a watery sauce rather than sticky sauce at the end of cooking. Think the moral to this recipe is by a really good organic chicken, not a 3 for £10 from a supermarket! No extra water to pump up the chicken. On a budget but extra veg added, leek, mushrooms and tomatoes will make up for a more expensive chicken. Thanks Jamie, you're a star.
Harissa is 💯 Tunisian speciality
👑🇹🇳🇹🇳👑🇹🇳👑🇹🇳👑🇹🇳
🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳
You can use Haressa in any other Arabian dish as an alternative for tomato paste, and by the way: only in North African dialect Haressa refers to chilli sauce, while in the Middle East: Haressa refers to a porridge of wheat & lamb meat; cooked for hours, usually served as a main meal; or a festive meal, in Iraq & Lebanon, and in Syria: sometimes it refers to some sort of traditional dessert or samolina slices ( same as Basbousa in Egypt).
Thanks for the recipe. I made harissa pepper paste at home n we spread it on buttered toasts n even on hot rotlis. Love it.
I bought the book five ingredients, absolutely stunning. By far my favorite cookbook ever.
I cooked this chicken yesterday. Really great taste. I'll do it again for sure. thx jamie.
You are the best Jimmy.I ve been following your cooking since you were very young and still love it…your cooking is very simple and quick, delicious
That book is amazing I would reccomend everyone to get a copy.😄
Great teacher and a humble one, you inspire me!
You're too kind, Kratos!
Got Jamie's 5 ingredients book yesterday for my birthday. Done the St. Clements biscuits and Buddys flapjacks already. Delicious. Tomorrow I'm going for thr Harissa chicken tray bake. Loving the book, thanks Mr. O.
Thank you for this recipe, Just tried it. It is unbelievable how easy it is and how awesome it tastes. Whooohooo
Jamie you are a AWESOME chef, I love watching you on television 👍
I love harissa it is like heaven
Very easy recipe. I’m making this chicken today. Jamie you’re the best. Thank you.
Thank you Jamie that’s the best chicken recipe my family loves it and it’s delicious
Funny! I'm Algerian and I never thought to cook chicken with harissa that way! Brilliant idea. Thank you Jamie.
this was great. It was my time to cook, my girlfriend thought i was gonna cook pasta and i surprised her with this, she loved it. Thank You
Harissa ❤️ Original from Tunisia and i Love it
north africa*
OhNoYouDidntDZ tunisia is a country in North Africa!!
It is NOT Tunsian, its north african and to be exact East Algeria Tunisia and West Libya, its is called Harissa in all these three countries, Certainly not Moroccan for sure. Moroccans are not known for spicy foods.
Harissa has existed well before borders between these countries so it only makes sense to call it north african as sate limits are not applicable in many cases.
@@3poli it’s official it’s 100% Tunisian and has been added to the list of world heritage by UNESCO so fu.. off.
@@3polioh my god of course you're Libyan just by reading your user name, you Libyans have a hard time admitting that Harissa is Tunisian that's fine just cause you use it literally in every dish doesn't mean it's yours, accept it.
Love the inspiration - my wife won't touch mint, so mixed up a South American style paste (and added some sweet potatoes).
Went down great - next time I might serve with wraps, yoghurt & guac
Mr Jamie Oliver, I have to say I am becoming a way better cook because of your book five ingredients. I'm learning so much about spices and what goes with what it's super fun. I mean I always loved cooking and I love eating and always followed Iron chefs and everything but I must say you are my favorite chef right now thanks.
Second thing I’ve cooked from the book, loved the sticky lamb chops! The videos help guide the book for more reserved cooks. Can’t wait to get the chicken out of the oven!
Loved the change in editing on this video. Very cool adding the slow mo to it. Cheers!
Cheers, Sharon!
I'm going to try today, almost exact recipe, I'm swapping the vinegar for fresh lemon juice, (simply because of availability).
Wish me luck.
EDIT: It came out lovely and was delicious, thanks Jamie
thanks for your comment im gonna try it too!
Jamie !! Big fan and thnx for helping me to prepare for German one month trip with your amazing easy and simple yet delicious dishes !!
that harissa have the same color as the traditional one despite being a lot thinner. i'm glad to see my country's cuisine is getting attention worldwide despite we usually cook the bird alone but i guess the veggies are a nice touch to try. great work man keep using our cuisine. shout out from Tunisia
My favourite chef Jaimie Oliver Thank you 👍🏾
Whenever I think of making something to cook you always have an awesome recipe for it. Thank you
That looks sooo good. Jamie you've aged alot since I started watching you on tv in south africa on sabc3, I was 14 then, I'm 28 now. Your passion for food remains the same and thats just beautiful. I think the best I've seen from you was when you did "Jamies great Italian escape". Most Italians who were very traditional about their food ddnt like you for tweaking thier age old recipes(I feared for your safety hahaha) but once they tasted your food they just loved you . I could tell how much they humbled you and you humbled them in return, I was a fan of yours before that but after that show I was an air con. Continue to change the world one bite at a time
I love this cutting board
I added some sweet potatoes to the veggies and it was awesome. As side dish i made some couscous with feta and curry. Really nice recipe!
C'mon!!! Did this dish a few weeks ago. The whole family loved it! Doing it again tonight!
Thank you Jamie!!!
Jamie, You are the Best chef in a all world, hi from Buenos Aires 🇦🇷🇦🇷🇦🇷🇦🇷🇦🇷🇦🇷🇦🇷
It is my oven now :-) 40 minutes to wait... smells gorgeous!
JAMIE OLIVER IS THE BEST LIT RECIPE'S
Nawww. You're the BEST.
Made it on Christmas. Everybody was delighted and happy ! Finger licking good, indeed.
You always amaze me Jamie
The colors!!!!! Wow
I can always count on Jamie Oliver's recepies, they always work out for me. When you want to impress people make this or his chicken and milk recepie
We made this tonight and enjoyed it. Thanks Jamie.
I discovered harrissa paste in Jamie book and I luv it the taste is gawgus so smoky like bbq flavour thanks Jamie?!!
Made it the other night and bought the new book. So loved it. Was good.
Love you♥️♥️ t'es le meilleur je sais que tu parles pas français mais j'aime t'écrire . Je suis ton fans depuis Bamako♥️
It is similar to an Arabic recipe called potato in the tray(bitata fi alsiynia)
It's such delicious, try it, you will not regret.
One kilo or two kilos of potatoes cut into slices and fried them
then ...
1 chicken or any cut of chicken you like
2 tablespoons of pepper paste and 3 tablespoons of tomato paste
5 cloves of garlic
1 teaspoon ground coriander, ground cumin, red pepper flakes, black pepper and a little of salt.
Mix them together as you show in the video add a litter bit of water maybe 100 ml
and cook for 45 minutes at 180 ° C
Recette faite hier soir, un délice ! Je la referai certainement ! 😋
For those who dont know, harissa is originated from Tunisia. It s actually a chilli paste made of red peppers mixed with oil and different spices. It is very tasty and can be used in creating so many delicious dishes.
Looks so good! I love Harissa.
I like the way he says beautiful
شكله بيشهي..رح جربها اكيد☺️
I absolutely love this recipe. I've bought all his cookbooks. He really is revolutionary
Oh my goodness, I can taste it! Will make it tomorrow for the family dinner - with homemade Harissa of course!
Excellent! Let us know what your family thinks.
It was WONDERFUL!!
Wow Looks So Good😍🇯🇲
1:53 Anyone else felt chills??
I normally don't enjoy Jamie's recipes but this one was pretty good. I would deglaze that pan though to get all of that flavour out.
Made this with boneless skinless chicken thighs It is so easy and definitely d.delicious. It won’t disappoint and really easy to make.
fantasetic jimie oliver
This was a fantastic and easy recipe, the meat, the vegetables, and the juices are SO DELICIOUS!! I'm choosing this one to start with, to teach my newly-on-his-own son, who finally wants to learn to cook a bit. Thank you sincerely for all the work you do for food justice and education. I've been a fan since The Naked Chef. I applaud your vision and enthusiasm and am so grateful for your contribution to everyone's well-being.
Jamie oliver the best👌
No, you're the best!
Ughhh, I have a new found love of cooking and actually appreciate food. How strange, I would have never said that a year ago. Anyway, my oven is broken and my cook top has only one working burner. Sooooo, I'm here to appreciate this right here... While salivating
Why the needs to talk about gordon at the comment section. This is jamie's channel. Give this man a lil bit respect !
Hey people! This should be part of the Jamie’s restaurants in the Middle East !! So relevant.
Sensational recipe! It was a big hit at my home! Wish I could send you a picture! Thank you so much for bringing joy into my home!
I am a hobby Chef for my family... I bought your book and Cook many of the recipes... 4 of my friends get it from me... And now the sad story... Last weekend i was at a birthday and just want to show the book...at the End i left it there because the host of the Party was so excited... Have to buy it again
We live for tray bakes! In fact, it was Jamie who introduced us to the idea of them and he really creates the best. Hello, Hit and Run Chicken? Once a week at our homes. Will see if our kids will go for the harissa, might a bit spicy, but always good to give it a go. Thanks for the great idea, as usual!
Delicious...I love international cooking...I tried the Moroccan tagine and it was delicious
Oliver's way of cooking is ballet!!!
Those colors look gorgeous! Is harissa very spicy? Or are there levels of spiciness to it?
ohh muy buena receta, lo intentare luego
Jamie Oliver you are Top top chef well done 👏
I just cooked this for my dinner yummy! :3
Amazing! Some us some next time... 😜
Bravo forza Oliver.
Jamie is such a gr8 chef, I so badly want to eat that chicken
Tried this and loved it!
Love from tunisia ❤❤
Jamie you're the best !
tried it
loved it
will do again !
Wowwww so yummy 😋❤️
I love your cooking
شكرا جيمي
Wow, this one actually does look easy.
It sure does! Super-simple and downright delicious.
The Dear Boy just pulled of another WINNER agin, Well Done Lad,,,,,!!!!
You are the best chef ,,im see hoy every day in create tv
Tunisian Harissa on top ♥️🇹🇳
That's a fantastic dish easy to do. And everything is on the tray,.. Plus the colorful presentation. Wonderful . can I make this on my channel?
Have fun and enjoy making it!
Jamie Oliver thank you..