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Harissa Chicken with Green-Chile-and-Tomato Salad

Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles.

Plus: F&W's Grilling Guide


slideshow  Fast and Easy Chicken Recipes


  • Total Time:
  • Servings: 4

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  • 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


  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.
  2. 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.
  3. 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.
  4. 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.

Suggested Pairing

Try a light-bodied, berry-rich Beaujolais.

Contributed By Photo © Con Poulos Published June 2010

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