North African Grilled Chicken

• 8 chicken thighs – 2 lbs or any cut chicken
• 10-12 garlic cloves peeled
• 1 tsp of cumin
• 1 TBSP of coriander
• 2 medium size red peppers
• 1 tsp caraway seeds-optional
• Juice of 1 lime
• Sour cream for sauce
• Chopped parsley or cilantro add after chicken has been cooked when serving for the Harrisa Sauce

• Cut up the red peppers into quarters put them in a baking sheet – and drizzle some olive oil and bake it
  with aluminum foil covered at 400 degrees for 20 mins.
• Remove and peel the skins out of peppers.
• Blend the peppers ,lime juice, garlic ,coriander, salt and paprika with some more olive oil.
• Add the whole caraway seeds.
• If the sauce or the marinade is too runny, place it in a sauce pan and cook it on the stove until it thickens.
• Leave some of the sauce for dipping.
• Rub the sauce into the chicken and add more olive oil if needed for grilling.
• Grill the chicken until done.
• With the remaining sauce add some sour cream for dipping.
• Garnish with parsley