Yet another ethnic touch to a regular weeknight grilled chicken routine, harissa is a wonderful Tunisian blend of spices can be found in most specialty stores…doesn’t get any more healthy yet flavorful than this!….
- 4 TBSL harissa spice
- 2 TBSL EVOO
- Salt and freshly ground pepper
- 2 boneless chicken breast halves
- 2 mild green chiles
- 1/2 small red onion, thinly sliced
- 1/2 lb grape tomatoes, halved
- 1/2 cup chopped cilantro
Combine harissa w/EVOO to make paste. Season with salt and pepper. Spread half of the harissa all over the chicken. Cover and refrigerate for a few hours to overnight.
Light your grill. Grill the chiles over moderately high heat until charred. Peel, seed and stem the chiles, then cut them into 1/2-inch pieces.
Transfer the chiles to a bowl and add the onion, tomatoes, cilantro and 1 TBSL of harissa. Season the salad with salt and pepper and let stand for 10 min.
Meanwhile, brush the chicken with oil; season with salt and pepper. Grill over moderate heat, turning, until cooked through, about 10 min. Serve the chicken with the salad and remaining harissa. Bon appetite!
(Adapted from a recipe from foodandwine.com)