Harissa paste is native to Tunisia, a country in the Middle East. This paste combines red pepper with garlic, saffron, coriander, and various other chilies and spices to create a mellow heat that is extremely unique.
Middle Eastern cooking is not something I dabble in often, but I LOVE the flavors that these cultures have to offer. I definitely want to keep trying more things out.
Try this dish drizzled with Greek yogurt! It adds a wonderful contrast to the heat of the Harissa paste. I cut my yogurt with a little lemon juice to thin it out.
Harissa Spiced Chicken with Leeks and Tomatoes
Ingredients
- 2 tablespoon olive oil divided
- 2 chicken breasts butterflied
- 2 leeks diced
- 4 garlic cloves minced
- 3 tablespoon Harissa paste
- ¼ cup chicken stock
- ½ teaspoon salt
- arugula to serve
Tomato Garnish
- 1 cup cherry tomatoes halved
- 1 tablespoon olive oil
- ½ lemon juiced
- ½ teaspoon dried oregano
- salt and pepper to taste
Instructions
- In a cast iron skillet, heat 1 tablespoon of olive oil. When hot, add chicken breasts and brown each side (about 4 minutes per side). Remove chicken breasts to a plate.
- Add in an additional tablespoon of olive oil along with chopped leeks, garlic, and salt. Saute for 7-8 minutes, until the leeks have started to wilt down. Add in harissa paste, and stir to coat leeks.
- Nestle the chicken back in among the leeks and pour chicken stock on top. Simmer 10 minutes, or until chicken is just cooked through.
- Quarter tomatoes, and mix with olive oil, lemon juice, oregano, and salt and pepper.
- Slice chicken and serve on a bed of couscous, with the tomato relish, and fresh arugula.
Notes
You can choose to butterfly the chicken breasts, or cut them all the way through. Either way, brown as much of the chicken as possible for maximum flavor.
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