Harissa has quickly become one of our favourite condiments. Spice Blend or Paste, it is a Moroccan cooking staple. There are as many recipes for Harissa as there are cooks and families, if you want to make your own. We generally purchase Harissa du Cap Bon brand in tubes, sold by The Silk Road Spice Merchant.
Grilled Harissa Chicken
Very low Carb meal until the sides are added. We serve this dish with Basmati Rice.
Fresh basil is often found as a garnish. If you prefer more heat, add a little more Harissa.
1 lb. chicken breasts is about 2 large breasts.
Ingredients
- 1 lb. (454 gr) chicken breasts, cut into quarters 0 CHO
- ¼ cup (30 gr) Anaheim peppers, chopped 1.5 CHO
- ¼ cup (30 gr) red onion, sliced 3 CHO
- ½ tsp. ground coriander 0 CHO
- ½ tsp. paprika 0 CHO
- ½ tsp. cumin 0 CHO
- 2 TBSP fresh lemon juice 0 CHO
- 1.5 TBSP (23 gr) Harissa paste 2.45 CHO
- 2 TBSP olive oil 0 CHO
- Basil to garnish 0 CHO
TOTAL CHO 6.95 CHO
- 2 SERVINGS = 3.47 CHO PER SERVING
Instructions
- Pre heat grill to 400.
- Lightly salt and pepper both sides of cut chicken.
- In a small bowl combine the spices: coriander, paprika and cumin. Set aside.
- Place chicken in a larger bowl with sliced onions and chopped peppers. Add spices, olive oil, lemon juice and Harissa paste. Toss well so all pieces are covered with marinade.
- Chicken can marinate for 30 minutes; up to 1 hour or can be grilled right after tossing.
- Place chicken mixture in a grill grate or skillet and grill until chicken is cooked through.
- Garnish with basil and serve with Basmati Rice.
