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
- 2 tbsp. olive oil divided
- 2 chicken breasts butterflied
- 2 leeks diced
- 4 garlic cloves minced
- 3 tbsp. Harissa paste
- ¼ cup chicken stock
- ½ tsp. salt
- arugula to serve
- 1 cup cherry tomatoes halved
- 1 tbsp. olive oil
- ½ lemon juiced
- ½ tsp. dried oregano
- salt and pepper to taste
- 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.