Lemon Harissa Chicken
By: Holly Sander
Published: Tuesday, March 8, 2016 - 7:57am

Ingredients




For The Chicken And Marinade
3 tablespoons extra virgin olive oil
4  garlic cloves, minced
1 fresh lemon, juiced
2  tablespoons finely chopped fresh rosemary
2  tablespoons paprika
2  tablespoon harissa
1  teaspoon salt
1  teaspoon fresh ground black pepper
4  boneless skinless chicken breasts cut up into 11/2 inch cubes.
¾ cup plain Greek yogurt
Parsley, finely chopped for garnish
Sliced green and black olives for garnish (optional)
Capers for garnish (optional)
For The Roasted Vegetables:
2 tablespoons olive oil
1 yellow pepper
1 red pepper
1 red onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika

Preparation

1 For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag. Seal and mix the ingredients together. 2 Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours. 3 Cut up the peppers and onions. Mix in 2 tablespoons of olive oil. Season with salt, pepper and paprika and mix together. Bake in a 400 degree oven for 18 minutes. 4 While the veggies are roasting, pour the chicken and marinade into a sauce pan and cook on medium until chicken temperature is 165 degrees, about 8-10 minutes. 5 Layer the roasted veggies over jasmine rice, then add the chicken and sauce. Finally add a dollop of Greek yogurt over the chicken, and garnish with parsley, sliced olives or capers.

About

Lemon Harissa Chicken - Amazing Moroccan chicken with red harissa, smoked hot chili peppers, tomatoes, garlic, cumin, coriander, caraway, & lemon.
Please visit my blog Taste and See for more delicious recipes!