#harissa

Meal prep: Spicy Harissa Grilled Chicken Breast. Your food does NOT have to be boring. Using different types of international spices and seasonings is a great way to keep your diet interesting. (traduccion abajo)

Ingredients:

• Chicken breast
• Cherry tomatoes
• Rosemary
• Harissa sauce

Instructions:

1. Set oven to 350F.
2. Season chicken breasts with 1tsp harissa sauce per chicken breast and fresh rosemary. Feel free to use other spices but be careful of adding sodium.
3. Place a cast iron skillet on medium-high heat. Sear the chicken breast on both sides (about 3 to 5 minutes).
4. Add cherry tomatoes and fresh rosemary to the skillet. Bake in the oven for 8 to 15 minutes depending on how many chicken breasts you have.

Preparacion de la comida para la semana: Pechuga de pollo a la parrilla con salsa Harissa. Su comida no tiene que ser “aburrido.” El uso de especias y condimentos internacionales es una gran manera de mantener su dieta interesante. Bum.

Ingredientes:

• Pechuga de pollo
• Tomates cherry
• Romero fresco
• Salsa Harissa

Instrucciones:

1. Poner el horno a 350F.
2. Sazonar las pechugas de pollo con 1 cucharadita de salsa de harissa por cada pechuga de pollo y romero fresco. Poder utilizar otras especias, pero tenga cuidado de añadir sodio.
3. Colocar una sartén de hierro fundido a fuego medio-alto. Dorar las pechugas de pollo por ambos lados (unos 3 a 5 minutos).
4. Agregar los tomates cherry y el romero fresco a la sartén. Cocer en el horno durante 8 a 15 minutos, dependiendo de la cantidad de pechugas de pollo.

Instant Pot Harissa Deviled Eggs

“Lebanon. Lose Yourself” by Wissam Abdallah 

In honor of National Sauce Month, we present: Harissa Verde. This spicy concoction pairs perfectly with vegetables, while orecchiette serves as the perfect vehicle for all that flavor.

Harissa Verde Orecchiette with Red & Yellow Cherry Tomatoes 

Servings: 6
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients 
1 box orecchiette
4 cups red and yellow cherry tomatoes, halved
4 cups red and yellow cherry tomatoes, halved
4 oz. feta cheese crumbles

Harissa Verde:
2 tablespoons shallots, roughly chopped
2 garlic cloves, roughly chopped
2 jalapenos, roughly chopped
2 tablespoons extra virgin olive oil
1 Poblano pepper, roasted, peeled and de-seeded, roughly chopped
1 bunch cilantro
1 teaspoon cumin seeds, toasted
Sea salt and black pepper to taste

Directions
1. In food processor place shallots, garlic, jalapenos, olive oil, Poblano pepper, cilantro and cumin seeds. Pulse until thoroughly combined but still slightly chunky. Season with salt and pepper to taste.
2. Cook pasta according to package directions; drain, reserving ½ cup pasta water.
3. Place pasta back in cooking pan and add reserved pasta water, Harissa Verde and tomatoes.
4. Toss to combine over low heat for two minutes, until tomatoes are warmed through.
5. Divide into bowls and garnish with cheese crumbles.

Photo Credit:Lou Manna

Food Stylist:Diane Vezza

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