Harissa Chicken with Green-Chile-and-Tomato Salad
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Harissa Chicken with Green-Chile-and-Tomato Salad
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Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles. Plus: F&W's Grilling Guide
Ingredients
- 2 tablespoon(s) sweet paprika
- 1 chipotle in adobo, minced plus 1 teaspoon adobo sauce
- 2 clove(s) garlic, minced
- 2 teaspoon(s) ground cumin
- 2 teaspoon(s) ground caraway
- 2 tablespoon(s) extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 4 skinless boneless chicken breast halves, lightly pounded
- 2 mild green chiles, such as Italian frying peppers
- 1/2 small red onion, thinly sliced
- 1/2 pound(s) grape tomatoes, halved
- 1/2 cup(s) chopped cilantro
Directions
- 1. In a mortar, combine the paprika, chipotle, adobo sauce, garlic, cumin, caraway and olive oil and pound until a paste forms. Season with salt and pepper. Spread half of the harissa all over the chicken. Cover and refrigerate for at least 4 hours or overnight.
- 2. Light a grill or preheat a grill pan. Grill the chiles over moderately high heat until charred all over. Place the chiles in a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, seed and stem the chiles, then cut them into 1/2-inch pieces.
- 3. Transfer the chiles to a bowl and add the onion, tomatoes, cilantro and 1 tablespoon of the harissa. Season the salad with salt and pepper and let stand for 10 minutes.
- 4. Meanwhile, brush the chicken with oil; season with salt and pepper. Grill over moderate heat, turning, until cooked through, 9 minutes. Serve the chicken with the salad and remaining harissa.
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First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am