Harissa Chicken. Remove chicken from marinade, and discard the excess marinade. Brush the chicken breasts with olive oil, and sprinkle with salt and pepper. Harissa can be made in advance to keep in the fridge for use with this harissa chicken, fish, meats or even veggies.

Harissa Chicken paired with rice is a Tunisian inspired recipe that uses a sweet and smokey red chili pepper paste to create a bold, spicy and flavorful dish The idea of roasted chicken and potatoes, bathed in harissa, then topped with mildly exotic yogurt sauce and lots of vibrant fresh herbs, also appeals. This recipe uses chicken thighs and while I know some of your prefer chicken breasts, those would work as well, although you'd need to dial down the baking time because they cook faster. Baste chicken with pan juices, and sprinkle chicken with rose-harissa spice blend. You can cook Harissa Chicken using 6 ingredients and 12 steps. Here is how you cook that.

Ingredients of Harissa Chicken

You need 2 of Boneless Chicken Breasts.
It's 1 Tube of Harissa Red Chili Hot Sauce Tunisia (Le Phare du Cap Bon).
Prepare 1 Tbsp of Fresh Basil.
It's 1 Cup of White Wine.
Prepare 1/2 Cup of Cooking Cream (15%).
It's 1/4 Cup of 5% Dairy Blend Cream (5%).

Quick or natural release then shred with two forks. Photo by Chelsie Craig, Food Styling by Pearl Jones. Okay so now you have harissa. What the hell do you do with it?

Harissa Chicken instructions

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!.

Layer the roasted veggies over jasmine rice, then add the chicken and sauce. Finally add a dollop of Greek yogurt over the chicken, and garnish with parsley, sliced olives or capers. For extra harissa flavor, spoon some paste over the chicken and spread to cover. Serve chicken thighs with vegetables and a spoonful of cooking juices spooned over the top. A Homemade Harissa Marinade That's Easier Than It Sounds!