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Moroccan apricot chicken made with Harissa and spices
Carpe diem 2013 (28-12-2015)
I just guess the amount depending on how much I need. No matter how many times my jar is sterilised etc it doesn't seem to keep that long in fridge and goes mouldy :/
4-6 whole cloves garlic
6-8 chillies (small or large)deppensing if you want flavour or spice
Carraway seeds 1 tsp
1 tsp cumin
50-100ml olive oil
Roast chilies capsicums garlic 180 20 min take chilli and garlic out place in bowl cover in cling wrap this will sweat the skins off leave capsicum in another 20. Fry spices off in frying pan low heat no oil just until lightly smokey add to food processor with capsicum etc add more oil if needed. Put in sterilised jar. It's so yummy I blitz mine with my stick blender
Roast with Yorkshire puddings ( pudding not the best I know sorry)
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