Grilled Harissa Chicken Breasts With Herbed Couscous Recipes

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GRILLED HARISSA CHICKEN BREASTS WITH HERBED COUSCOUS



Grilled Harissa Chicken Breasts with Herbed Couscous image

I think we are all searching for that perfect dish that's flavorful but still virtuous. This is that dish. The flavors of North Africa might sound far away but the blend of spices, like cinnamon and cumin, are familiar. It's a lot like Asian food with balancing the 5 flavors of hot, sour, salty, sweet and savory. You can also grill the chicken indoors, bake it or even air-fry it. The herbed couscous can live on its own and be the perfect accompaniment to any dish!

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

2 pounds boneless, skinless chicken breasts
2 cloves garlic, minced or grated on a rasp grater
1 tablespoon paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
One 10-ounce jar mild or spicy harissa
Herbed Couscous, recipe follows
1 tablespoon butter
1/4 onion, finely diced
1 to 2 cloves garlic, crushed
1 cup couscous
2 cups chicken stock
2 tablespoons cilantro or parsley, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
  • Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
  • When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
  • Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
  • Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
  • Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
  • Heat the butter in a lidded medium saucepan over medium-high heat.
  • Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
  • Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.

GRILLED CHICKEN WITH HARISSA



Grilled Chicken with Harissa image

This charcoal-grilled chicken rubbed with harissa served with fresh arugula is smoky, slightly spicy, and super-flavorful all the way through.

Provided by Justin Smillie

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 26

1 whole chicken, 3 to 4 lbs
1/2 teaspoon caraway seeds
1/4 teaspoon cumin
1/4 teaspoon coriander seeds
1 teaspoon dried oregano
1/4 teaspoon sesame seeds
4 ancho chiles
4 guajillo chiles, may substitute dried hatch chiles
3 cloves garlic
1 teaspoon kosher salt
1 teaspoon Espelette pepper
2 tablespoons tomato paste
1 teaspoon extra-virgin olive oil
Freshly ground black pepper
1 cup garlic cloves, peeled
1 cup extra-virgin olive oil
1 strip lemon peel
1 bay leaf
1 tablespoon white wine vinegar
1 cup unsalted butter
2 tablespoons Dijon mustard
Freshly ground black pepper
1 lemon, halved
2 cups wild arugula, washed and dried
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar

Steps:

  • Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill with charcoal. Light the newspaper, which will light the charcoal. Allow charcoal to burn for 30-45 minutes; when the charcoal is mature with ashed-over gray embers, remove the chimney and spread the charcoal around the bottom of the grill. Place the grill plate on top (the coals will be very hot, so use oven mitts).
  • Harissa paste: In a cast-iron skillet, toast caraway, cumin, coriander, oregano and sesame seeds over medium heat until they're aromatic, stirring occasionally, 1-1½ minutes. Place the toasted spices in a mortar. In the same skillet, toast the peppers over medium heat until they begin to "balloon up," 3-4 minutes. Cut off the stem ends of the chiles and remove the seeds by tapping them out. Tear the chiles into strips and place in a bowl. Cover with hot water, and let stand for 5-10 minutes. Meanwhile, add the peeled garlic and salt to the spice mixture and use the pestle to grind everything together. Stir in the Espelette pepper, followed by the tomato paste. Drain the chiles, squeezing out the water; roughly chop and add to the mortar bowl. Pound and grind until the paste is thick and chunky. Slowly drizzle in the olive oil, enough to just saturate the paste. Add more salt to taste, and a few grinds of black pepper; stir a bit more to combine. Set aside.
  • Prepare the chicken for grilling: Place the chicken on a rimmed baking sheet fitted with a rack. Tuck the wings back on themselves, then use poultry scissors to cut out the backbone; discard or reserve to make stock. Turn the chicken over, skin side up, and smash the keel bone (breastbone) of the chicken to flatten it out. Flip the chicken skin side down and make a small incision on the top of each inner thigh, which will help the heat penetrate. Dry the chicken thoroughly, then apply the harissa paste on both sides, finishing with the chicken skin side down. Place first skewer through the chicken, beginning at the top part of the thigh, through the bone in the middle of the chicken, to the top part of the breast, finishing just below the wing. Repeat on the other side. (It's important the skewers are fitted below the bone, so they stay in place during grilling.) Refrigerate uncovered, 3 hours to overnight.
  • Make the garlic confit/butter mop: For the garlic confit, preheat oven to 300 degrees F. In a small saucepan add the garlic cloves, olive oil, lemon peel, and bay leaf, making sure garlic is submerged. Cover and bake until the garlic is tender and golden, 1-1½ hours. For the butter mop, in a small saucepan over medium-high heat, add half of the garlic confit, breaking up the garlic. (The remainder of the confit will last in a jar, refrigerated, for up to two weeks.) Let it sizzle, 2-3 minutes. Add the vinegar and cook until it's dry and the mixture becomes a thick paste. Add butter, 2 tablespoons at a time, whisking with each addition. Bring the butter to a boil, then reduce heat and cover. Whisk in the mustard and a few grinds of black pepper, then set aside until it's time to baste the chicken. (Note: Butter mop can be made a day ahead. Store, covered, at room temperature.)
  • Grill the chicken: Season the chicken with salt and pepper. Move the pre-heated coals to one side of the grill, then place two bricks on the grate, long side down. Rest the skewers on the bricks so that the chicken is suspended above, but not touching, the grill. This method of indirect cooking will yield a tender, juicy, evenly cooked chicken. Cover and cook 45 minutes, basting with butter mop every 10 minutes.
  • Finish the chicken: Chicken is done when a thermometer reads 165 F. Alternatively, wiggle the leg; if there is a slight give, the chicken is done. Let rest for several minutes on a cutting board.While chicken is resting, grill lemon halves, cut side down, on the hottest part of the grill. Put greens in a large mixing bowl. Once chicken has rested and the lemons are nicely caramelized, quarter the chicken and cut the breast portions in half. Remove to a serving platter. Squeeze juice from lemon halves directly onto the drippings on the cutting board. Add olive oil and drizzle vinegar on top of the lemon juice to make "Cutting Board Vinaigrette." With a knife or spoon, scrape vinaigrette from the board onto the greens. Toss and serve with the chicken.

HARISSA MARINATED GRILLED CHICKEN



Harissa Marinated Grilled Chicken image

Provided by Anne Burrell

Time 3h

Yield 4 servings

Number Of Ingredients 11

2 red bell peppers
1 tablespoon cumin seeds
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons caraway seeds
4 red dried chiles, seeds left inside
3 garlic cloves, smashed and finely chopped
1/4 cup tomato paste
1/2 cup extra-virgin olive oil
Kosher salt
1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs

Steps:

  • Put the red peppers on the grill and char them until they are black on all sides. Put the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds. Coarsely chop and reserve. This can totally be done ahead.
  • Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic. Grind all the spices into a coarse powder in a spice grinder.
  • Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize. Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste. Puree until the mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine. Add in another 1/4 cup of olive oil and pulse again. Season with salt, to taste, if needed. Store in an airtight container.
  • Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator.
  • Preheat the grill to medium.
  • Put the chicken on the grill and grill for 8 to 10 minutes on each side. You may have to move the chicken around, or flip it over a couple of times to prevent burning. You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy! Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.

ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS



Roasted Chicken Breasts With Harissa Chickpeas image

Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.

Provided by Kay Chun

Categories     dinner, easy, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 1/2 pounds bone-in, skin-on chicken breasts
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
1/2 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons harissa paste, more to taste
1 tablespoon coriander seeds, crushed using a mortar and pestle, or 1 1/2 teaspoons ground coriander
1 (15.5-ounce) can chickpeas, rinsed and drained
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1/4 cup coarsely chopped parsley

Steps:

  • Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
  • While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
  • Serve the chicken topped with the sauce.

Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams

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