Harissa Chicken
252kcal
Ingredients
- 2 tbsp smoked paprika
- 1 medium chipotle in adobo minced fine plus 1 tsp adobo sauce
- 1 tbsp minced garlic
- 2 tsp cumin
- 2 tbsp olive oil
- salt and pepper to taste
- 2 pounds chicken breasts 2 to 3 breasts sliced in half horizontally
- 2 large anaheim peppers
- 1/2 small red onion thinly sliced
- 1 cup grape tomatoes halved
- 1 cup cilantro chopped
- 2 tbsp Italian dressing
Instructions
- In a small bowl, combine paprika, chipotle, adobo sauce, garlic, cumin and olive oil and crush with the back of a spoon until a paste forms. Season with salt and pepper. Spread the harissa all over the chicken, reserving 1 tsp harissa for later. Cover and refrigerate for at least 3 hours.
- Over medium-high heat (375°F), grill the chilies until charred all over. Place the chilies in a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, seed and chop the chilies into bite-size pieces.
- Transfer the chilies into a medium bowl and add the onion, tomatoes, cilantro, Itialian dressing and 1 tsp harissa. Season with salt and pepper to taste. Let stand for 10 minutes.
- Meanwhile, grill the chicken breasts over medium-high heat (375°F), turning until cooked thru, about 10 minutes or have reached 165°F on meat thermometer when inserted in thickest part of chicken. Serve the chicken with the salad.
Nutrition
Serving1servingCalories252kcalCarbohydrates6gProtein33gFat10gSaturated Fat2gCholesterol97mgSodium324mgPotassium711mgFiber2gSugar3gVitamin A1715IUVitamin C9mgCalcium28mgIron2mg
Notes
For more intense harissa flavor, marinate chicken breasts overnight.
Oven cooking - preheat oven to 375°F. Place chicken on a greased, rimmed baking sheet. Bake for 30 - 40 minutes until chicken reaches 165°F when meat thermometer is inserted in thickest part of chicken.