This one-skillet Harissa chicken dish is very easy to prepare and offers robust flavors found in North African and Middle Eastern cuisine.
Harissa is a spicy chili pepper paste that’s widely used in Tunisian, Syrian, Lybian and Moroccan cuisine.
It is a spice blend of paprika, chili peppers, cumin, coriander, garlic and onion.
The flavors of Harissa are warming and earthy, as well as zesty and savory.
Harissa seasoning can be used with everything from meat to vegetables, couscous, roasted potatoes, scrambled eggs, as a dip for bread.
Harissa can be purchased at your favorite market as a dry powder or dry seasoning form.
Harissa In Its Three Forms – Powder – Paste – Dry Seasoning Mix
Or it can be purchased in a jar or tube as a paste, mixed with olive oil and a few other herbs and seasonings.
You can make your own paste by purchasing all the spices and herbs separately or a small jar of McCormick Harissa seasoning and mix it with a little olive oil.
One-Skillet Harissa Chicken
1 lb. chicken breasts, boneless, skinless, chopped into 1/2 inch chunks
3 tablespoons + 1 teaspoon extra virgin olive oil, divded
2 teaspoons harissa dry spice mixture
Put the chopped chicken breasts in a medium mixing bowl. Add three tablespoons of olive oil and the harissa spice. Toss to coat chicken. Place bowl in refrigerator for 30 minutes to marinate.
Heat a large nonstick skillet over medium high heat with 1 teaspoon of olive oil. When oil is shimmering, place marinaded chicken with marinade into skillet.
Move chicken chunks about until cooked, about 8-10 minutes.
Remove from heat. Plate with a side of cooked carrots or your favorite vegetable or side dish.
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