Lemon Harissa Chicken

By Holly
March 8, 2016
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Author Notes: Amazing Moroccan chicken with red harissa. Perfectly balanced with Greek yogurt sauce.Holly

Serves: 6
Prep time: 3 hrs 20 min
Cook time: 20 min

For the chicken and marinade:

  • 3 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • Juice of 1 lemon
  • 2 tablespoons finely chopped fresh rosemary
  • 1 teaspoon paprika
  • 2 tablespoons harissa
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 4 boneless skinless chicken breasts cut into 1 1/2 inch cubes
  • 3/4 cup plain Greek yogurt
  • 1 tablespoon Flat leaf parsley, finely chopped for garnish
  • 1 tablespoon Green and black olives, sliced for garnish (optional)
  • 1 tablespoon Capers, for garnish (optional)

For the roasted vegetables:

  • 1 yellow pepper
  • 1 red pepper
  • 1 red onion
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  1. For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt, and pepper in a zip-top bag. Seal and mix the ingredients together.
  2. Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.
  3. Cut up the peppers and onions. Toss in olive oil. Season with salt, pepper, and paprika and mix together. Bake in a 400° F oven for 18 minutes.
  4. While the vegetables are roasting, pour the chicken and marinade into a sauce pan and cook on medium until chicken temperature is 165° F, about 8 to 10 minutes.
  5. Layer the roasted vegetables 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, and capers, if desired.

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Chicken|Moroccan|Weeknight Cooking|Entree