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

Source: Better Homes and Gardens


Ingredient Checklist


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.

  • 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; 19 g total fat; 4 g saturated fat; 3 g polyunsaturated fat; 9 g monounsaturated fat; 266 mg cholesterol; 569 mg sodium. 904 mg potassium; 7 g carbohydrates; 3 g fiber; 4 g sugar; 57 g protein; 0 g trans fatty acid; 3156 IU vitamin a; 122 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 17 mg niacin equivalents; 2 mg vitamin b6; 55 mcg folate; 2 mcg vitamin b12; 36 mg calcium; 3 mg iron;

Reviews (3)

12 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Quick, nutritious and tasty.
Rating: 5 stars
MINOUCHKA This recipe makes a wonderful meal. I serve it over couscous, and garnish with toasted slivered almonds. Just Yummy!
Rating: 3 stars
The music is TOO BLOODY LOUD!! It woke the baby. Who lives next door. The recipe is pretty good. BUT TURN DOWN THE MUSIC!!!!!