Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, harissa chicken. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Remove chicken from marinade, and discard the excess marinade. Brush the chicken breasts with olive oil, and sprinkle with salt and pepper. 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 The idea behind this harissa chicken recipe is not to create a blindingly spicy chicken, but an exciting chicken dinner glowing with flavor and depth.
Harissa Chicken is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Harissa Chicken is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have harissa chicken using 6 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Harissa Chicken:
- Get 2 Boneless Chicken Breasts
- Prepare 1 Tube Harissa Red Chili Hot Sauce Tunisia (Le Phare du Cap Bon)
- Make ready 1 Tbsp Fresh Basil
- Make ready 1 Cup White Wine
- Get 1/2 Cup Cooking Cream (15%)
- Take 1/4 Cup 5% Dairy Blend Cream (5%)
Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken. Pick over the mint leaves before dishing up. Quick or natural release then shred with two forks.
Steps to make Harissa Chicken:
- Cover your cutting board with plastic wrap. Lay the chicken breasts on top and cover with another piece of plastic. Use the flat side of a meat mallet to hammer the breasts flat.
- Rub half the harissa paste over one side of the chicken breasts using a silicone brush.
- Sprinkle half the basil on the same side of the chicken breasts.
- Carefully place chicken breasts on a hot skillet with the seasoned side facing down for 1-2 minutes.
- During that 1-2 minute, quickly repeat step 2 and 3 on the unseasoned side of the breasts. Make sure you don't leave it for too long and burn the basil.
- Turn the breasts over for another 1-2 minutes. Make sure you don't burn the basil.
- Add the wine in the skillet. The receipe specifies 1 cup, but this is entirely up to you. Add more wine to get more sauce.
- Scrape the bottom of the skillet with a wooden spoon.
- Add the cream. Although the rceipe specifies two types of cream, any one of the two will do. Stir. The more cream you add, the less tasty and spicy the sauce will be. Try to get a nice orange color.
- Bring to a boil and let sit for 10 minutes.
- Reduce to medium and let sit until you get a thicker texture. When you're satisfied with its thickness, remove from the stove.
- Serve with or over rice and add vegetables if desired. Enjoy!
The idea of roasted chicken and potatoes, bathed in harissa, then topped with mildly exotic yogurt sauce and lots of vibrant fresh herbs, also appeals. This recipe uses chicken thighs and while I know some of your prefer chicken breasts, those would work as well, although you'd need to dial down the baking time because they cook faster. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken.
So that is going to wrap it up for this special food harissa chicken recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
