↞ recipe box start page
Category: SALADS
Prep Time: Cook Time: Total Time:
2 tablespoons sweet paprika
1 chipotle in adobo, minced, plus 1 teaspoon adobo sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground caraway
2 tablespoons 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 grape tomatoes, halved
1/2 cup chopped cilantro
Directions
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.
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.
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.
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.
4 servings
view more member recipes
Harissa Chicken with Green-Chile-and-Tomato Salad
view my recipes
print
save
Category: SALADS
Prep Time: Cook Time: Total Time:
2 tablespoons sweet paprika
1 chipotle in adobo, minced, plus 1 teaspoon adobo sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground caraway
2 tablespoons 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 grape tomatoes, halved
1/2 cup chopped cilantro
Directions
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.
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.
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.
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.
4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Tex - Mex Chayote With Tomato And Green Chile
by kathiecooks
1 pound chayotes 6 ounces of roasted tomatoes (can use canned fire roasted tomatoes, or roast whole tomatoes on stovetop or under broiler until skin begins to blacken, do not remove skin but proce
by kathiecooks
1 pound chayotes 6 ounces of roasted tomatoes (can use canned fire roasted tomatoes, or roast whole tomatoes on stovetop or under broiler until skin begins to blacken, do not remove skin but proce
Santa Fe Pork With Green Chile And Tomato Hallandaise Sauce
by sgre52160
10 (6 oz) pork loin medallions 6 garlic cloves, minced 3 tbsp cilantro, chopped 3 oz olive oil 1 oz lime juice, freshly squeezed 1/2 tsp seasoned salt 1/4 tsp pepper 1/2 tsp sugar
by sgre52160
10 (6 oz) pork loin medallions 6 garlic cloves, minced 3 tbsp cilantro, chopped 3 oz olive oil 1 oz lime juice, freshly squeezed 1/2 tsp seasoned salt 1/4 tsp pepper 1/2 tsp sugar
Green Chile Chicken
by sgre52160
4 chicken breasts 2 eggs Salt, pepper, garlic powder to taste 1-2 7 oz. cans whole mild green chilies halved 1 2.25 oz. can of sliced black olives 1/2 cup of cheddar, shredded 1/4 cup of Monte
by sgre52160
4 chicken breasts 2 eggs Salt, pepper, garlic powder to taste 1-2 7 oz. cans whole mild green chilies halved 1 2.25 oz. can of sliced black olives 1/2 cup of cheddar, shredded 1/4 cup of Monte
Green Chile Chicken Stew
by sgre52160
Stew 1/2 lb chicken tender or chicken breast meat cut into 1/4" pieces 2 cup chicken stock 1 cup medium sized red potatoes cut into 1/2 inch cubes 1 cup green chile sauce 1 tbsp vegetable o
by sgre52160
Stew 1/2 lb chicken tender or chicken breast meat cut into 1/4" pieces 2 cup chicken stock 1 cup medium sized red potatoes cut into 1/2 inch cubes 1 cup green chile sauce 1 tbsp vegetable o
view more member recipes
related CDKitchen recipes
Shrimp With Scrambled Eggs and Red Pepper Harissa
Country Cobb Salad
Harissa (African Hot Sauce)
Chicken With Couscous And Sweet Potato
Shredded Sesame Chicken Salad
Cambodian Green Mango Salad
Chile And Corn Chip Meat Loaf
Chicken With Green Chile Pepper Sauce
New Mexico Red Chile Powder
Egyptian Tomato Salad