Recipes

Grilled-Harissa Chicken Tagine

Name: Grilled-Harissa Chicken Tagine
Total time: 150 min
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; 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; 2 zucchini, halved lengthwise and sliced crosswise 1/4 inch thick; Salt and freshly ground black pepper; 1/2 cup chicken stock or low-sodium broth; Chopped cilantro, goat yogurt and pitas, for serving

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Paprika and chipotle chiles make a flavorful harissa sauce for this grilled chicken tagine.

By Grace Parisi

Updated on December 2, 2022

Active Time:

1 hrs 35 mins

Total Time:

2 hrs 30 mins

Yield:

6

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
4 tablespoons extra-virgin olive oil, divided, plus more for brushing
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
2 zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
Kosher salt and freshly ground black pepper
1/2 cup chicken stock or low-sodium broth
Chopped cilantro, goat yogurt, and pitas, for serving

Directions

In a mortar, combine the paprika, chipotle, adobo sauce, garlic, cumin, caraway, and 2 tablespoons of 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. Let cool.
Shred the chicken breasts. In a large, deep skillet, heat 2 tablespoons olive oil. Add the zucchini and the remaining harissa, season with salt and pepper and cook over moderately high heat, stirring frequently, until slightly softened, about 5 minutes. Stir in the chicken and chile-tomato salad. Add the stock, season with salt and pepper and simmer just until heated through, about 3 minutes. Transfer the tagine to bowls, garnish with chopped cilantro and serve with goat yogurt and pitas.

Suggested pairing

Try a light-bodied, berry-rich Beaujolais.