Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Harissa, a North African chile paste, gives this skillet chicken recipe a depth of heat.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

hands-on:
30 mins
total:
45 mins
Servings:
4
Yield:
8 thighs and 4 cups peppers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a spice grinder or with a mortar and pestle, grind coriander, cumin, and chiles; stir in cinnamon and salt. Sprinkle mixture over chicken.

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  • In a 12-inch skillet heat olive oil over medium-high heat 1 to 2 minutes. Cook chicken 15 to 17 minutes or until done (170°F). Remove to a platter; cover to keep warm. Add peppers and lemon slices to skillet. Cook 6 to 8 minutes or until peppers and lemon slices are tender and lightly browned, stirring occasionally. Add to platter with chicken. Serve with harissa paste.

Nutrition Facts

443 calories; fat 19g; cholesterol 266mg; saturated fat 4g; carbohydrates 7g; mono fat 9g; poly fat 3g; insoluble fiber 3g; sugars 4g; protein 57g; vitamin a 3156IU; vitamin c 122.3mg; thiamin 0.3mg; riboflavin 0.6mg; niacin equivalents 16.7mg; vitamin b6 1.5mg; folate 54.8mcg; vitamin b12 1.7mcg; sodium 569mg; potassium 904mg; calcium 36mg; iron 3.3mg.
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