Sticky Harissa Chicken

November 14, 2014

Sticky Harissa Chicken



It’s pretty clear that I’m a simple, straightforward guy.
I enjoy good food (nearly everything), good conversation, good music, and sports (triathlon, football, tennis, soccer, etc.)
[And if you've been wondering, no, this is not a personal ad for a dating site]
The way I blog reflects the way I live my life.
The recipes I create are often done on the spur of the moment.
Most of my inspirations come from whatever I have in my fridge as my goal is to utilize everything I have in my kitchen.

Sticky Harissa Chicken



Two days ago I told you that I am sort of obsessed with harissa so today: a recipe with harissa.
I make harissa -> I have harissa in my fridge -> I cook with harissa.
It’s like saying that two comes after one, three comes after two, four comes after three, five comes after four, etc.
Simple. Straightforward.

Sticky Harissa Chicken



Of course there are those recipes that I plan and tinker with until they hit on some idea I have in mind.
Not this one though.
I had chicken and harissa in the fridge so I made Sticky Harissa Chicken.
I couldn’t believe how easy and good this was.
The chicken is treated with a marinade that is boldly accented with harissa, there’s the sweetness and stickiness of honey, with hints of lemon, and musky sweet paprika add its fragrance and complexity to this legit chicken.
This is a great recipe if you like a little kick to your chicken. It's sticky and sweet, ever-so-juicy, tender, and everything it should be.

Sticky Harissa Chicken

Sticky Harissa Chicken                                                                                 Print this recipe!

Ingredients
Serves 4


4 free-range organic chicken breasts, sliced
3 tablespoons harissa paste (make your own harissa with this recipe)
2 tablespoons (mild-flavored) honey
3 tablespoons olive oil
Zest and juice of 1 lemon
½ teaspoon sweet paprika
1 teaspoon fine grain sea salt
Pinch of ground black pepper
Fresh chopped mint

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle.
In a small bowl mix harissa, honey, olive oil, sweet paprika, lemon juice, lemon zest, salt and pepper.
Put the chicken in a shallow bowl (or Ziploc bag), add marinade, cover (or seal) and marinate for at least 10 minutes.
Heat an ovenproof skillet over medium-high heat, add the chicken and fry for 3 minutes on each side until golden.
Transfer to the oven and cook for about 8 to 10 minutes until cooked through and sticky.
Slice the chicken, sprinkle with chopped mint and serve, along with any pan juices.

Nutrition facts

One serving yields 244 calories, 11 grams of fat, 9 grams of carbs, and 26 grams of protein.

35 comments:

  1. This sound absolutely delicious and like part of next week meal prep

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  2. I'm always looking for recipes to spice up chicken. This looks delicious!

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  3. This looks fantastic! The spice, the honey, the mint all mixed with a citrus zest spells YUM to me. Have a great weekend.

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    1. Thanks man, I hope you had a great weekend yourself!

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  4. Easy is good, especially for us. Love this Mike!

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  5. Hand me a fork, I want to dive into this chicken!

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  6. Sticky chicken sounds poetic to me :). Things don't have to be complicated to be good... reminds me of that great saying by Leonardo da Vinci -- simplicity is the ultimate sophistication.

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    1. You're right Kelly, there's something poetic to sticky chicken. I've never thought of that...

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  7. Sounds fantastic, although it could be great for a dating site too, keep that in mind, just in case.

    Now, is it redolent of harissa? maybe I am not using it right - redolent with harissa? redolent from harissa?

    see? you get a Brazilian to go fancy and she messes it all up. The prepositions, they kill. (sigh)

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    1. The chicken is redolent OF harissa indeed, you're using it right my friend :)

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  8. Sweet and spicy always sounds amazing to me - breakfast lunch or dinner! Your pictures are making me hungry, and I love the look the metal plate - great depth! :)

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    1. The metal plate....my latest fave prop! ;)

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  9. Hi Mike, this looks really good! Pinned!

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  10. Hi Mike, wow... your chicken harrisa look so inviting and awesome. Fantastic, 2 thumbs up for you. And excellent photography skill. Thanks for sharing your recipe.

    Have a great weekend, regards.
    Amelia

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  11. This chicken is fabulous, Mike! I hear ya about cooking based on what you have in your fridge. That's when we tend to come up with the best recipes though :)

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  12. All of your dishes always look so good. My husband is a fan of hot and spicy and I'm sure he would really enjoy this recipe.

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    1. If he likes hot and spicy then this DISH is DEFINITELY for your hubby!

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  13. This looks so good! I have been meaning to make homemade harissa and this will be my impetus.

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    1. There's nothing quite like making homemade harissa...OK, I might be exaggerating a bit but it's definitely worth doing it!

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  14. Haha! I clicked on your link and was afraid I had been misdirected TO one of those dating sites!!!
    :)
    I love a kick to almost ALL my foods so this chicken sounds wonderful to me!

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  15. I'm digging the harissa love lately, Mike! I was just bragging about your site to some guys at trivia night last night. Anyone who makes harissa and enjoys long walks on the beach is worthy of being bragged about. That's how the Wolfpack rolls, right? #WolfpackEats

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    1. That's so the way we roll D, Wolfpack's style!

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  16. I am all about harissa! Love this recipe, Mike. New follower here :-)

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  17. I'm such a fan of harissa! This looks awesome dude! Pinning!

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  18. I tried this recipe tonight but added some pomegranate molasses along with the honey. :) Really delicious. Thanks for posting.

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  19. I liked the idea of frying first and then baking - the chicken came out very soft yet well cooked through. Served with some couscous and dried fruit - delicious. Thanks for the recipe!

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  20. Damn. I need this in my life, stat! Will be making this week for lunches, for sure. Thanks for an amazing recipe.

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  21. How big are the chicken breasts you use for this recipe? Standard 4oz or bigger?

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