Nnnnnn-Harissa?

That's a reference to an adorable little boy named Zach Decker, thought it just occurred to me that none of you will understand it.

Anyway.

I have been known to spend entire weekends preparing jars upon jars of homemade sauces and storing them in my fridge. One of those sauces is Harissa. I make my Harissa using a relatively authentic recipe, although I don't think there is one TRUE Harissa. Here is mine:
2-3 roasted red bell peppers. Roast your own or buy the jar. I'll let you guess which is better
3 cloves of garlic
salt
caraway seed
ground coriander
ground cumin
2 small red chilis
Puree all of this in a blender, then slowly add a stream of extra virgin olive oil until the desired consistency is reached.
For dinner a brushed chicken thighs with a combination of Harissa and honey, then broiled them. On the side I had plain couscous with cilantro and scallions, and some zucchini & yellow squash sauteed with ras el hanout.
This meal took literally 20 minutes. And look how pretty!