Harissa Chicken

• Meat

  • 6 Chicken breast, boneless skinless halves

• Produce

  • 2 Anaheim chiles
  • 1 cup Cilantro
  • 1 tbsp Garlic
  • 1/2 lb Grape tomatoes
  • 1/2 Red onion, small

• Canned Goods

  • 1 Chipotle in adobo

• Baking & Spices

  • 2 tbsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Other

  • 2 TBSP Italian dressing or vinagrette

Found on mustlovehome.com

Description

Ingredients

• 2 TBSP smoked paprika
• 1 chipotle in adobo, minced fine plus 1 tsp adobo sauce
• 1 TBSP minced garlic
• 2 tsp ground cumin
• 2TBSP olive oil
• salt and pepper to taste
• 6 boneless, skinless chicken breast halves
• 2 Anaheim chiles
• 1/2 small red onion, thinly sliced
• 1/2 pound grape tomatoes, halved
• 1 cup chopped cilantro
• 2 TBSP Italian dressing or vinagrette

Directions

• In a small bowl, combine paprika, chipotle, adobo sauce, garlic, cumin and olive oil and crush with the back of a spoon until a paste forms. Season with salt and pepper. Spread the harissa all over the chicken, reserving 1 tsp harissa for later. Cover and refrigerate for at least 3 hours.
• Over medium-high heat, grill the chilies until charred all over. Place the chilies in a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, seed and chip the chilies into bite-size pieces.
• Transfer the chilies into a medium bowl and add the onion, tomatoes, cilantro, itialian dressing and 1 tsp harissa. Season with salt and pepper to taste. Let stand for 10 minutes.
• Meanwhile, grill the chicken breasts over medium-high heat, turning until cooked thru, about 10 minutes. Serve the chicken with the salad.