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Prep time
3 hours 20 minutes
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Cook time
20 minutes
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Serves
6
Author Notes
Amazing Moroccan chicken with red harissa. Perfectly balanced with Greek yogurt sauce. —Holly
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Ingredients
- For the chicken and marinade:
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3 tablespoons
extra-virgin olive oil
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4
garlic cloves, minced
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Juice of 1 lemon
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2 tablespoons
finely chopped fresh rosemary
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1 teaspoon
paprika
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2 tablespoons
harissa
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1 teaspoon
salt
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1 teaspoon
fresh ground black pepper
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4
boneless skinless chicken breasts cut into 1 1/2 inch cubes
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3/4 cup
plain Greek yogurt
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1 tablespoon
Flat leaf parsley, finely chopped for garnish
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1 tablespoon
Green and black olives, sliced for garnish (optional)
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1 tablespoon
Capers, for garnish (optional)
- For the roasted vegetables:
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1
yellow pepper
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1
red pepper
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1
red onion
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2 tablespoons
olive oil
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1 teaspoon
salt
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1 teaspoon
pepper
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1 teaspoon
paprika
Directions
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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.
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Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.
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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.
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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.
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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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