Harissa Chicken with Green-Chile-and-Tomato Salad

By á-4084

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

Details

Servings 4
Preparation time 35mins
Cooking time 60mins
Adapted from foodandwine.com

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.