This North African spice blend is known for bold flavors of earthy chiles, and sweet aromatics. Not too spicy and not too sweet. Re-hydrate with olive to make a delicious dip or sauce, or sprinkle over to meats and vegetables for a big bump in flavor.
Lemon Harissa Chicken
Lemon Harissa Chicken, makes for a rich and delicious weeknight meal! Perfectly seasoned chicken is marinated in a sweet and smokey red pepper sauce, with garlic and lemons – it’s one mouthwatering dish!
3 tablespoons extra virgin olive oil
4 garlic cloves (minced)
2 tablespoons freshly squeezed lemon juice
2 tablespoons of freshly chopped rosemary.
3 tablespoons Harissa Spice
4 boneless chicken breasts (cut into cubes)
3/4 cup Greek Yogurt
Chopped Parsley (garnish)
Capers (optional garnish)
2 tablespoons olive oil
1 red pepper
1 yellow pepper
1 red onion
1 teaspoon pepper
1 teaspoon salt
1 teaspoon paprika
For The Roasted Veggies
For the marinade, combine olive oil, garlic, lemon juice, rosemary, and harissa spice in a ziploc bag. Seal and mix the ingredients together.
Add Chicken and let marinate in the refrigerator for 1-6 hours.
Cut up peppers & onions. Mix in Olive oil and spices. Bake in 400 degree oven for 18 mins.
While the veggies are in the oven, pour chicken and marinade into sauce pan & cook on med - high heat until chicken is fully cooked. Approx. 8-10mins.
Layer veggies over jasmine rice, then add chicken and sauce. Throw on some Greek yogurt on top and garnish with capers, olives, parsley, OR ALL OF THEM!