Lemon Harissa Chicken
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
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.
Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.
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.
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.
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.
Lemon Harissa Chicken - Amazing Moroccan chicken with red harissa, smoked hot chili peppers, tomatoes, garlic, cumin, coriander, caraway, & lemon.
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Tuesday, March 8, 2016 - 7:57am