Harissa Chicken with Green Chile and Tomato SaladPosted: May 19, 2010
Mmmmm this meal scream summer bbq for some reason to me. I just loved the scents while the meat marinated and making the chile salad. And when we bbq’ed it, it smelled great. Just the great smells of summer! I found this great recipe from the latest issue of Food and Wine and it didnt disappoint at all!
ENJOY and HAPPY BBQ’ING!
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
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.
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. Serve the chicken with the salad and remaining harissa.