Harissa Chicken Recipe
This Harissa Chicken uses a sweet, smoky red chili pepper paste as a marinade and then is seared in a skillet. Serve with rice or stuffed inside a pita.
Servings: 6 servings
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 4 garlic cloves minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds chicken breast cut into 2-inch chunks
- Naan for serving
- Greek yogurt sauce for serving
- Fresh dill or parsley for serving
Instructions
- In a large bowl, combine olive oil, harissa, garlic, paprika, cumin, salt, and pepper. Add the chicken to the spice mix and mix well to incorporate. Refrigerate for at least 2 hours or overnight.
- Heat a large skillet on medium without any oil, then transfer the chicken from the bowl to the skillet. Cook until the chicken is well done, about 8-10 minutes. Serve over naan with yogurt sauce and fresh herbs, if desired.
Video
Notes
* Please note the nutrition label is for the harissa chicken only and does not include the naan or yogurt sauce.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: I highly recommend marinating the chicken in the harissa sauce up to 4 hours in advance or even 24 hours in advance. This will allow the flavors to truly get absorbed into the chicken.
Sourcing: You can find the Harissa at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients. I found this at Trader Joe's.
Substitutes: For best results, follow the recipe as is. However, you can substitute the garlic paste for garlic powder if you prefer. You can also
Nutrition
Serving: 0.25lb | Calories: 244kcal | Carbohydrates: 2g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 437mg | Potassium: 602mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
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