Lemon Harissa Chicken
I'm such a big Food52 user, still to this day. There are always amazing articles, recipes and contests to get me through my 3ish hours of commute everyday. Yes, the Bay area commute makes me want to die. Anyhow, I found this amazing recipe for Lemon Harissa Chicken and wanted to make it immediately, so I pretty much did.
The recipe, which I found on Food52, comes from a blogger, Holly, of Taste and See. She has an awesome blog that recommend you go check out. Her latest recipe I'm swooning over is the Best Kimchi Reuben Ever recipe.
I've adapter her recipe just a pinch. I slow cooked the chicken rather than cooking it quickly -- 30 minutes vs. 10 minutes. Also, I've mixed up the veggies a bit and gave you guys an awesome go-to rice recipe down below. Check it out.
Side note. You can find Harissa in the International Food section of your grocery store. It comes in paste pretty often. If you have an awesome spice shop near you, they probably carry a harissa blend as well.
a recipe adapted from Taste And See
makes 3-4 servings
for the chicken
2 lb. boneless, skinless chicken breasts (1 in. cubes)
1 lemon (juice)
4 cloves garlic (minced)
2 tbsp fresh rosemary (stem removed, minced)
3 tbsp olive oil
2 tbsp Harissa (dried spice blend or paste)
2 tbsp hot paprika
salt and pepper
for the roast veggies
1 yellow onion (rough chop)
10 Brussels sprouts (trimmed & halved)
2 zucchinis (1/2 in. coins)
20 stalks asparagus (halved or in thirds)
1 tsp hot paprika
salt and pepper
for the rice
1 cup basmati white rice
1 cup water
1 cup homemade or low sodium chicken broth
1 tsp dried garlic
1 tsp salt
1 tbsp olive oil
2 tbsp unsalted butter
Start by chopping up the chicken breast into 1 - 1.5 inch cubes, trimming excess fat or skin. Drop the cubes into a gallon size ziplock bag. Add the rest of the marinade ingredients (lemon juice, minced garlic, rosemary, Harissa, paprika, olive oil, salt and pepper). Seal the bag, squeezing out any air. Combine the ingredients in the bag by squishing around with your hands. Drop into a bowl (to prevent from spills in the fridge) and refrigerate for 3-6 hours. *Note: If you use Harissa spice blend instead of paste, add additional 1 tbsp olive oil.
Remove bag from fridge 30 minutes before cooking. Heat a large saute pan that has a lid, over medium heat. Dump all the chicken and marinade into the pan and let the sauce come to a simmer. Once simmering, lower heat to low and cover. Let cook for 25 minutes over very low heat. If the pan ever looks like it's getting low on liquid, add a few tbsp of chicken broth or water.
Get the veggies in the oven once you start the chicken. Preheat the oven to 350 degrees. Toss veggies with paprika, salt, pepper and olive oil. Put on a foil lined baking sheet and bake for 20 - 25 minutes. Take a look at the veggies at 20 minutes and either cook for 5 more minutes or take out, depending on how you like your veggies cooked.
Once the veggies and chicken are going, start the rice. Combine basmati rice, water, broth, dried garlic, salt and olive oil in a medium sauce pan. Bring to a simmer, reduce heat and cover. Let cook for about 18 minutes. Check at 15 minutes, and cook for another 3 if necessary. Add 2 tbsp of butter and a pinch of salt to taste. Mix and keep covered until ready to serve.
Serve with rice, vegetables, chicken, and a dollop of Greek yogurt.