Refresh: Lemon Harissa Chicken

Update! I re-made this recipe last night and served it over a baked sweet potato. I updated the recipe a little bit and it was insanely delicious. I wanted to post it again with the update to remind you guys how good it was. Go make it!

Lemon Harissa Chicken over Roasted Sweet Potato
a recipe adapted from Taste And See
makes 2 servings

for the chicken
1 - 2 lb. boneless, skinless chicken breasts (1 in. cubes)
1 lemon (juice)
2 tbsp red wine vinegar
4 cloves garlic (minced)
2 tbsp fresh rosemary (stem removed, minced)
3 tbsp olive oil
2 tbsp Harissa (dried spice blend or paste)
1 tbsp hot paprika
3/4 cup low sodium chicken broth
salt and pepper

sweet potatoes

Start by chopping up the chicken breast into 1 - 1.5 inch cubes, trimming excess fat or skin. Drop the cubes into a large mixing bowl. Add the rest of the marinade ingredients (lemon juice, vinegar, minced garlic, rosemary, Harissa, paprika, olive oil, salt and pepper). Mix to combine everything, cover and refrigerate for 1-2 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-high heat. Dump all the chicken and marinade into the pan. Brown one side of the chicken for 3-4 minutes, flip and brown the other side for 2-3 more minutes.  Add chicken broth, scraping the bottom of the pan to get any bits. Lower heat to low, cover pan and let simmer for 1 hour.

As chicken simmers, pop sweet potatoes into oven at 400 degrees for 45 - 60 minutes, depending on the size of the potato.

Serve the chicken and liquids over the sweet potato, with a dollop of Greek yogurt or sour cream. 

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