harissa chicken marinade

I have a feeling I’m going to be using this recipe a lot this summer. I cubed the chicken and seared it but I think this would be great grilled as well. You could also keep things simple by spreading the marinated chicken and onions out onto a sheet tray and roasting them until golden brown. The honey will help that browning process along. I ate mine as a wrap, but there are so many ways to serve this—on top of a salad, in a pita, or on a warm rice bowl.

Ingredients:

For the marinade:

2 T harissa paste

1/4 c yogurt

1 tsp turmeric

1 tsp coriander

1 tsp cumin

1 T honey

1/2 onion, thinly sliced

salt and pepper

1 1/2- 2 1/2 lbs boneless skinless chicken thighs, cubed

For creamy tahini dressing:

1 T tahini

2 T olive oil

1/2 lemon, juiced

salt and pepper

Step 1:

Pat chicken dry and cube. In a medium bowl, add yogurt, harissa, honey, turmeric, coriander, cumin, salt, and pepper. Mix well and taste for seasoning before adding the chicken. Add the thighs and thoroughly combine until chicken is fully coated. Allow to marinade for 1 hour or overnight.

Step 2:

Place a heavy bottomed pan over medium-high heat. Add a drizzle of oil and wait for it to shimmer before adding the chicken and onions. Spread in an even layer and allow to cook for 3-5 minutes before stirring. You want the marinade to begin to simmer and reduce around the chicken and onions, so resist the urge to stir. Cook until the chicken is browning and cooked all the way through (using a thermometer, check that the chicken has reached 165 F.

Step 3:

I like to serve this with the green goddess salad, either on its own or in a wrap. Enjoy!