Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ****HARISSA***
   1      ounce         dried chile pepper -- of choice
   2      tablespoons   fresh cilantro leaves
   1      tablespoon    fresh mint leaves
   1      pinch         salt
   1      clove         garlic
   2      tablespoons   oil -- approximate
                        *****
  20      ounces        chicken breast -- (four fillets)
   3      tablespoons   honey
   2      tablespoons   dry sherry
   2      tablespoons   harissa sauce -- see above
                        salt

Preparation:

Soak the chiles in warm water for 1 hour. Drain and puree with the other ingredients, adding only enough oil as is necessary to create a paste. To reduce the calories from fat content, use a little oil and lots of broth to form a paste. Preheat oven to 400degF. Place the chicken breasts on a roasting pan. Mix honey, sherry, and harissa. Brush on the sauce. Coat both sidesof the breast. Season with salt. Roast about 15 minutes. (If the meat is not done, still remove from the oven and cover with foil. The chicken will continue to cook while it is resting.) Serve with Couscous 'cooked' with orange juice and cilantro; steamed yams on a bed of wilted spinach. The chicken tends toward the dry side. Serve with a creamy raita. See Basic Flavorings: Chiles (1996) Clare Gordon-Smith (ed). Variation: Add sun-dried tomato crumbs to the soaking chiles. For poultry, use chicken with or without skin, quail, or cornish hen. Make extra harissa. It is also good on grilled por