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