Harissa chicken paired with rice is a Tunisian inspired recipe that uses a sweet and smokey red chili pepper paste to create a bold, spicy and flavorful dish.
Prepare in : 5 mins
Cook in : 10 mins
- 3 tablespoons extra virgin olive oil
- 2 tablespoons harissa
- 4 garlic cloves crushed or minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 pounds chicken breast cut into 2 inch chunks
- Rice for serving
- Fresh mint for serving
- Lime wedges for serving
In a large bowl, combine olive oil, harissa, garlic, paprika, cumin, salt and pepper. Add the chicken to the spice mix and mix well to incorporate. Refrigerate for at least 2 hours or overnight.
Heat a large saucepan on medium without any oil, then transfer the chicken from the bowl to the saucepan. Cook until the chicken is well done, about 8-10 minutes. When it’s cooked, squeeze some fresh lemon on top of the chicken.
Serve over rice with a lime wedges and fresh mint, if desired. Due to the spice level, plain yogurt also works really well with the recipe.
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