19 Jan Harissa Chicken
Harissa Chicken
By: Toby Amidor
Nutrition Information
- Serves: 4 servings
- Serving size: 1 container (1½ cups)
- Calories: 319.40
- Fat: 11.52 g
- Saturated fat: 1.61 g
- Trans fat: 0.01 g
- Carbohydrates: 30.70 g
- Sugar: 7.80 g
- Sodium: 472.50 mg
- Fiber: 7.40 g
- Protein: 23.43 g
- Cholesterol: 53.84 mg
Prep time:
Cook time:
Total time:
Photo Courtesy of Karman Meyer
Ingredients
- ¼ cup low sodium chicken broth
- ¼ cup harissa (like Mina)
- Juice of 1 lemon
- 1 teaspoon Stevia brown sugar blend (like Truvia or Splenda)
- 1 teaspoon dried parsley
- ¼ teaspoon salt, divided
- 1¼ pound skinless, boneless chicken breast, cut into 2-inch pieces
- 2 tablespoons olive oil, divided
- 1 leek, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 sweet potato, diced into 1-inch cubes
- 1 (15.5 oz) can low-sodium chickpeas, drained and rinsed
Instructions
- In a small bowl, whisk together the chicken broth, harissa, lemon juice, brown sugar blend, parsley, and ⅛ teaspoon of the salt.
- Sprinkle both sides of the chicken with ⅛ teaspoon each of the salt and black pepper.
- Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat. Add the chicken and cook through until the internal temperature reaches 165°F, 8 minutes. Remove the chicken and place on a clean plate.
- Add the remaining 1 tablespoon of olive oil to the same sauté pan. When the oil is shimmering, add the leek and garlic and cook until softened, about 2 minutes. Add the carrots and cook until softened, 2 minutes. Add the potatoes and chickpeas and stir to combine. Add the harissa mixture and chicken; toss to evenly coat. Raise the heat to high and bring the mixture to a boil. Lower the heat and simmer on medium-low, covered, until the flavors combine, about 20 minutes.
- In each of 4 containers, place 1½ cups of the chicken and vegetables with the sauce. Cover and place in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- To defrost, place in the refrigerator overnight. To reheat, place uncovered in the microwave and cook on high for 1 ½ to 2 minutes. Allow two minutes for the heat to distribute before removing from the microwave.
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