This is a great new find from the June issue of Food and Wine. The chicken is marinated in a spicy harissa sauce, which is also used as the dressing for the delicious salad of roasted green chiles, grape tomatoes, red onion and cilantro. I couldn’t find frying peppers, so I used a green pepper – you could also use a green pepper and a jalapeno to increase the heat.

The harissa sauce is also used to dress this delicious salad

The harissa sauce is made from scratch, so no worries about artificial ingredients that may be in a purchased sauce (the only possible exception would be the chipotles in adobo sauce; we use Herdez brand, which is free of artificial ingredients).

Harissa-marinated chicken on the grill

I served the chicken and salad with grilled asparagus and the fingerling potato salad with herbs from the June issue of Bon Appetit. Enjoy!

Harissa chicken, chile-tomato salad, grilled asparagus and fingerling potato salad

Harissa Chicken with Green Chile and Tomato Salad


2 tablespoons sweet paprika

1 chipotle in adobo, minced, plus 1 teaspoon adobo sauce

2 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons ground caraway

2 tablespoons extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

4 skinless boneless chicken breast halves, lightly pounded

2 mild green chiles, such as Italian frying peppers

1/2 small red onion, thinly sliced

1/2 pound grape tomatoes, halved

1/2 cup chopped cilantro


In a mortar, combine the paprika, chipotle, adobo sauce, garlic, cumin, caraway and olive oil and pound until a paste forms. Season with salt and pepper. Spread half of the harissa all over the chicken. Cover and refrigerate for at least 4 hours or overnight.

Light a grill or preheat a grill pan. Grill the chiles over moderately high heat until charred all over. Place the chiles in a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, seed and stem the chiles, then cut them into 1/2-inch pieces.

Transfer the chiles to a bowl and add the onion, tomatoes, cilantro and 1 tablespoon of the harissa. Season the salad with salt and pepper and let stand for 10 minutes.

Meanwhile, brush the chicken with oil; season with salt and pepper. Grill over moderate heat, turning, until cooked through, 9 minutes. Serve the chicken with the salad and remaining harissa.