“Moroccan Harissa Chicken Skewers with Lemony Quinoa and Fresh Herb Salad”

Allergens

N/A

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 1 cup uncooked quinoa
• 2 cups water
• 2 tbsp Moroccan Harissa paste
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp cumin
• Salt and pepper, to taste
• Fresh parsley, chopped
• Fresh mint, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 cup pitted Kalamata olives

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked and fluffy. Fluff with a fork and set aside to cool.
2. In a large bowl, whisk together Harissa paste, lemon juice, olive oil, garlic, cumin, salt, and pepper. Set aside half of the mixture for the salad dressing.
3. Cut chicken into 1 inch cubes and add to the bowl with the remaining Harissa mixture. Toss until well coated. Thread chicken onto skewers and set aside.
4. Heat a grill or grill pan over medium heat. Grill skewers for about 6 minutes per side or until cooked through. Remove from heat and let rest for a few minutes.
5. In a large bowl, toss together parsley, mint, cherry tomatoes, cucumber, olives, and reserved Harissa dressing. Season with salt and pepper to taste.
6. Serve the chicken skewers over the lemon quinoa, and top with the fresh herb salad.

Chef’s Insight

The combination of smoky Harissa and zesty lemon creates a perfect balance of flavors in this recipe.

Notes

The key to this dish is the balance of flavors - smoky, spicy, zesty, and bright.