- 4
- 35 mins
- 60 mins
Ingredients
- 2 tablespoons sweet paprika
- 1 chipotle in adobo, minced, plus 1 teaspoon adobo sauce
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground caraway
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 4 skinless boneless chicken breast halves, lightly pounded
- 2 mild green chiles, such as Italian frying peppers
- 1/2 small red onion, thinly sliced
- 1/2 pound grape tomatoes, halved
- 1/2 cup chopped cilantro
Preparation
Step 1
In a mortar, combine the
-paprika, -
-chipotle,
-adobo sauce,
-garlic,
-cumin,
-caraway and
-olive oil and pound until a paste forms.
Season with salt and pepper.
Spread half of the harissa all over the chicken. Cover and refrigerate for at least 4 hours or overnight.
Light a grill or preheat a grill pan.
-Grill the chiles over moderately high heat until charred all over.
-Place the chiles in a bowl, cover with plastic wrap and let steam for 10 minutes.
- Peel, seed and stem the chiles, then cut them into 1/2-inch pieces.
Transfer the chiles to a bowl and add the
-onion,
-tomatoes,
-cilantro and
-1 tablespoon of the harissa.
Season the salad with salt and pepper and let stand for 10 minutes.
Meanwhile, brush the chicken with oil; season with salt and pepper. Grill over moderate heat, turning, until cooked through, 9 minutes. Serve the chicken with the salad and remaining harissa.