Changing up ingredients from your favorite food magazine or blog recipes is a fun way to explore your creativity without too much risk. We recently recreated the “One-Skillet Crispy Chicken Thighs with Harissa” recipe from bon appétit magazine (see link below). Instead of harissa paste, however, we created our own paste using The Rojo harissa blend. In addition to being as good as the fresh stuff, making paste from harissa powder reduces the number of bottles in your pantry/fridge from 2 to 1, and you can control the ingredients!
Here’s our recipe for The Rojo harissa paste:
2 tablespoons The Rojo Harissa Blend
1 tablespoon tomato paste
1 tablespoon olive oil, water, or chicken stock
2 teaspoons citrus juice (about 1/2 a lemon, lime, or orange).
Stir gently to combine. For desired consistency, add more Rojo spice blend to thicken or oil, water, stock, or juice to loosen. For the linked recipe, use lemon juice in the paste. ENJOY!
