Tunisian-Style Chicken Bites
- Total Time
Treat yourself to this delicious and exotic chicken dish. You and your family will love it!
ground cinnamon2 Tbsp
kosher salt1 tsp, or coarse sea salt
black pepper1 tsp, freshly ground
olive oil2 Tbsp
chili sauce2 tsp, harissa variety, or to taste
uncooked boneless skinless chicken breast(s)20 oz, 4 (5-ounce) halves
roasted red peppers (packed in water)2 Tbsp, (1 medium) coarsely chopped
mint leaves¼ cup(s), fresh, finely chopped
- To make the rub, combine the cinnamon, salt, ground pepper, and sugar in a bowl. Combine 1 tablespoon of the oil with 1 teaspoon of the harissa in a separate bowl. Pound the chicken to 1⁄2 #-inch thickness. Brush with the harissa oil, then sprinkle with the rub. Place in a zip-close plastic bag; refrigerate 30 minutes or up to 6 hours.
- To make the sauce, combine the bell pepper with the remaining 1 teaspoon harissa in a food processor; puree. With the motor running, slowly add the remaining 1 tablespoon oil. Transfer to a bowl; cover and set aside.
- Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.
- Place the chicken on the grill rack. Grill, turning, until cooked through, 10 – 12 minutes. Cut the chicken into strips. Place a few strips on each of 8 plates. Drizzle with the sauce and sprinkle with the mint. Yields 1⁄2 breast and about 1 tablespoon sauce per serving.