Lemon Harissa Chicken
Lemon Harissa Chicken - Amazing Moroccan chicken with red harissa, smoked hot chili peppers, tomatoes, garlic, cumin, coriander, caraway, & lemon.
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Total Steps
5
Ingredients
21
Tools Needed
12
Related Article
Taste And SeeIngredients
- 1 teaspoon salt
- 1 null red onion
- 1 null red pepper
- 1 null yellow pepper
- 2 tablespoons olive oil
- null null sliced green and black olives(optional)
- null null capers(optional)
- null null finely chopped fresh parsley
- 3/4 cup plain Greek yogurt
- 4 null boneless skinless chicken breasts, cut into 1 1/2 inch cubes
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 2 tablespoons harissa
- 2 tablespoons paprika
- 1 null fresh lemon, juiced
- 2 tablespoons finely chopped fresh rosemary
- 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon pepper
- 1 teaspoon paprika
- null null jasmine rice
Instructions
Step 1
For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag. Seal and mix the ingredients together.
Step 2
Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.
Step 3
Cut up the peppers and onions. Mix in 2 tablespoons of olive oil. Season with salt, pepper and paprika and mix together. Bake in a 400 degree oven for 18 minutes.
Step 4
While the veggies are roasting, pour the chicken and marinade into a sauce pan and cook on medium until chicken temperature is 165 degrees, about 8-10 minutes.
Step 5
Layer the roasted veggies over jasmine rice, then add the chicken and sauce. Finally add a dollop of Greek yogurt over the chicken, and garnish with parsley, sliced olives or capers.