"No ingredient is more emblematic of Moroccan cuisine than harissa, a North African chile paste. It provides` the depth of heat to staples like chicken and couscous." Time to spice up your life a bit, and get out of this rainy weather doldrums!!
(serves 4)
1 t. coriander seeds
1 t. cumin seeds
1-2 small dried red chiles like chile de arbol, torn into pieces'
/2 t. kosher* salt
1/4 t. ground cinnamon
8 skinless, boneless chicken thighs
2 T. EVOO
6 cups coarsely chopped sweet bell* peppers, red, yellow, and orange
1 Meyer or regular lemon, sliced
Harissa paste, in a bowl for serving
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" skillet heat olive oil over med.-high heat 1-2 min. Cook chicken 15-17 min. or until done (165 internal temp.). Remove to a platter; cover to keep warm. Add peppers and lemon slices to skillet. Cook 6-8 min. or until peppers and lemon slices are tender and lightly browned, stirring occasionally. Add to platter with chicken. Serve with harissa paste, and bright green grilled asparagus spears*.
"Live so your light will shine brightly into the lives of others."
And, have some kind of fun and laugh out loud today!!
Love,
Machete Milletti
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