North African Harissa Chicken

Leo’s Take: Currently my favorite, dish! The combination of flavors is crazy!!

Ingredients:

2lbs boneless skinless chicken breast

1 can (14 oz) piquant harissa or or similar (can make your own)

1 large yellow onion diced

3 tbsp olive oil

3 tbsp cumin

3 tbsp red wine vinegar

1 cup water

1 tbsp date syrup

2 tsp cinnamon

3 tbsp rose water

3 cups dry couscous

1 zucchini chopped

3 scallions diced

cilantro

Scallion/green onion

1/3 cup slivered or sliced almonds

couscous

Instructions:

1. In a large mixing bowl marinate the chicken with half of the harissa, 1 tbsp olive oil, 1 tbsp of cinnamon, 1 tsp salt, 1 tsp pepper. Place in a bag in the fridge overnight or for at least 2 hours.

2. In a large skillet, heat 2 tbsp of olive oil on medium heat, once hot add onion and saute until translucent (3-5 minutes). Add cumin, salt, pepper. Continue to saute for 2 more minutes. Add chicken, brown on one side, turning after 4 minutes. Brown for another 4 minutes. Add remaining harissa, water, red wine vinegar. Turn up the heat till reaches simmer. Turn down to low and cook for 15 minutes. Add remaining cinnamon, date syrup and season with salt and pepper to taste.

3. While the chicken is simmering cook the couscous according to the box instructions. In a separate skillet, toast almonds for 3-4 minutes over medium heat. Remove the almonds and add 1 tbsp of olive oil. Saute zucchini with a pinch of salt and pepper. After 3 minutes add scallions. Once zucchini has softened slightly turn off the heat and mix in with couscous.

4. Plate couscous in a wide bowl and harissa chicken. Sprinkle chopped cilantro and/or green onion.