Harissa Chicken With Rainbow Salad Recipes

HARISSA CHICKEN

Steps:

• 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 saucepan on medium without any oil, then transfer the chicken from the bowl to the saucepan. Cook until the chicken is well done, about 8-10 minutes. When it's cooked, squeeze some fresh lime juice on top of the chicken.
• Serve over rice with a lime wedges and fresh mint, if desired. Due to the spice level, plain yogurt also works really well with the recipe.

HARISSA MARINATED GRILLED CHICKEN

Steps:

• Put the red peppers on the grill and char them until they are black on all sides. Put the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds. Coarsely chop and reserve. This can totally be done ahead.
• Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic. Grind all the spices into a coarse powder in a spice grinder.
• Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize. Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste. Puree until the mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine. Add in another 1/4 cup of olive oil and pulse again. Season with salt, to taste, if needed. Store in an airtight container.
• Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator.
• Preheat the grill to medium.
• Put the chicken on the grill and grill for 8 to 10 minutes on each side. You may have to move the chicken around, or flip it over a couple of times to prevent burning. You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy! Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.

HARISSA CHICKEN WITH RAINBOW SALAD

Steps:

• Heat the olive oil in a saute pan. Season the chicken with salt and pepper and spread all over with the harissa paste and a sprinkling of lemon zest. Fry over a medium high heat for 3 to 4 minutes on each side until just cooked through. Set aside to rest, then slice and combine with the yogurt while the chicken is still warm.
• Mix the lemon juice with some seasoning in a salad bowl and whisk in the extra-virgin olive oil.
• Add the rainbow salad, avocado, chickpeas and parsley and toss gently to combine. Serve with the harissa chicken.

SHEET PAN HARISSA CHICKEN DINNER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.
• Stir together parsley, garlic, and zest in a small bowl.
• Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.

RAINBOW GRILLED CHICKEN SALAD RECIPE BY TASTY

Steps:

• Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
• Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
• In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
• In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
• Add the chicken strips. Gently toss salad with the sour cream dressing.
• Garnish with avocado slices and tortilla strips.
• Enjoy!

HARISSA CHICKEN WITH CHICKPEA SALAD

Steps:

• Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.
• Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.
• Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.