Grilled-Chicken Tagine

By BobD

Ingredients

• Harissa Chicken with Green-Chile-and-Tomato Salad
• 2 tablespoons extra-virgin olive oil
• 2 zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
• Salt and freshly ground black pepper
• 1/2 cup chicken stock or low-sodium broth
• Chopped cilantro, goat yogurt and pitas, for serving

Details

Servings 6
Cooking time 90mins
Adapted from foodandwine.com

Preparation

Step 1

Shred the chicken breasts. In a large, deep skillet, heat the olive oil. Add the zucchini and the remaining harissa, season with salt and pepper and cook over moderately high heat, stirring frequently, until slightly softened, about 5 minutes. Stir in the chicken and chile-tomato salad. Add the stock, season with salt and pepper and simmer just until heated through, about 3 minutes. Transfer the tagine to bowls, garnish with chopped cilantro and serve with goat yogurt and pitas.

Harissa Chicken with Green-Chile-and-Tomato Salad

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


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.