Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, harissa chicken. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
A Homemade Harissa Marinade That's Easier Than It Sounds! This easy harissa chicken might just be one of the simplest, most sophisticated chicken recipes we've ever created. Harissa chicken is so easy to make and loaded with deliciously spicy North African flavor. As an Amazon affiliate, I earn from qualifying purchases.
Harissa Chicken is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Harissa Chicken is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook harissa chicken using 6 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Harissa Chicken:
- Get 2 Boneless Chicken Breasts
- Get 1 Tube Harissa Red Chili Hot Sauce Tunisia (Le Phare du Cap Bon)
- Make ready 1 Tbsp Fresh Basil
- Get 1 Cup White Wine
- Make ready 1/2 Cup Cooking Cream (15%)
- Get 1/4 Cup 5% Dairy Blend Cream (5%)
Store-bought harissa paste will work in a pinch, but it can vary in flavor. If using store-bought harissa, it's a good idea to start with less of it in this recipe, since it is more salty and can also be more spicy. Season the chicken with the cumin, garlic powder, pinch of salt, and pepper. Quick or natural release then shred with two forks.
Instructions to make Harissa Chicken:
- Cover your cutting board with plastic wrap. Lay the chicken breasts on top and cover with another piece of plastic. Use the flat side of a meat mallet to hammer the breasts flat.
- Rub half the harissa paste over one side of the chicken breasts using a silicone brush.
- Sprinkle half the basil on the same side of the chicken breasts.
- Carefully place chicken breasts on a hot skillet with the seasoned side facing down for 1-2 minutes.
- During that 1-2 minute, quickly repeat step 2 and 3 on the unseasoned side of the breasts. Make sure you don't leave it for too long and burn the basil.
- Turn the breasts over for another 1-2 minutes. Make sure you don't burn the basil.
- Add the wine in the skillet. The receipe specifies 1 cup, but this is entirely up to you. Add more wine to get more sauce.
- Scrape the bottom of the skillet with a wooden spoon.
- Add the cream. Although the rceipe specifies two types of cream, any one of the two will do. Stir. The more cream you add, the less tasty and spicy the sauce will be. Try to get a nice orange color.
- Bring to a boil and let sit for 10 minutes.
- Reduce to medium and let sit until you get a thicker texture. When you're satisfied with its thickness, remove from the stove.
- Serve with or over rice and add vegetables if desired. Enjoy!
Season the chicken with the cumin, garlic powder, pinch of salt, and pepper. Quick or natural release then shred with two forks. Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online. Mildly spicy and smoky, the quick harissa marinade is easy and simple- just stir it up in a bowl. Sub tofu or white fish instead of chicken for vegans!
So that’s going to wrap this up with this exceptional food harissa chicken recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
