Lemon-Harissa Chicken
HARISSA IS A FIERY MOROCCAN SPICE BLEND made with chili peppers that appears often in Mediterranean cooking. It comes both dried and as a paste, and when we started selling the spice at Pasta & Co we created this dish to celebrate its vibrant flavor. The trick here is pounding the chicken breasts until they are uniformly thin to let the marinade penetrate, which both flavors and tenderizes the meat.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
To make the marinade, in a small bowl, combine the olive oil, capers, garlic, lemon juice, rosemary, paprika, harissa, salt, and pepper.
Step 2
Pound the chicken breasts one by one to an even 1/2-inch thickness between 2 sheets of waxed paper, using a meat tenderizer or the bottom of a heavy, flat-bottomed pan.
Step 3
Place the chicken in a large resealable plastic bag or a large bowl and add the marinade. Make sure the chicken is coated on all sides and refrigerate it for at least 3 hours and up to 6 hours.
Step 4
Prepare your grill by scraping it, oiling it, and heating it to high heat.
Step 5
Remove the chicken from the marinade, reserving the liquid. Place the chicken breasts a few inches apart on the grill. If you are using a charcoal grill, place the chicken on the grill directly over the hot coals. Grill the chicken for 4 to 6 minutes on each side, or until cooked through (the chicken should be 165˚F. in the center when tested with a thermometer). Cover with aluminum foil while you prepare the sauce.
Step 6
To make the sauce, combine the remaining marinade with 2 1/2 cups water in a medium saucepan. Bring to a boil on high heat and cook for 1 1/2 minutes. Whisk the flour into 1/3 cup cool water and add to the marinade, stirring constantly. Bring to a boil to thicken the sauce slightly. Remove from the heat and cool slightly.
Step 7
Pour the sauce over the chicken and serve.
Make Ahead
Step 8
The chicken tastes best freshly grilled, but the cooked chicken will keep in the refrigerator for up to 2 days. Reheat in the oven, wrapped in foil, at 375˚F. for 25 minutes.
