Harissa, if you're not familiar with it, is a North African chile paste. You can find jars of it in the ethnic food aisle of many grocery stores. Harissa is milder compared to some of the asian chile pastes, and its thick sauce-like consistency lends itself especially well to marinating. One or two tablespoons goes a long way! It is amazingly versatile and I love it! Marinating chicken in it, like below, is a great way to incorporate its unique flavor into your meal. And, the added yogurt ensures that the chicken stays very juicy. Enjoy the recipe!
Harissa Marinated Chicken
Serves four.
You will need:
4 boneless skinless chicken breast tenderloins
2 tablespoons harissa
3 tablespoons plain yogurt
2 tablespoons olive oil
salt to taste
Whisk harissa, yogurt, olive oil (and salt if used) together, and pour over chicken. Seal in a baggie and let marinate in the refrigerator for at least one hour. Heat a nonstick skillet to medium-high, put in the chicken (discard any remaining marinade). Cook on both sides until chicken is cooked through. Enjoy!
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