Tunisian-style chicken bites
1
Points®
Total time: 55 min • Prep: 15 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
If you're looking for a new way to make chicken breasts, this African-inspired recipe is definitely worth a try. It has both a little sweet and little spice, and is wonderful served over rice, tossed with shredded lettuce, or in a pita. Leftovers also make a delicious baked potato topping. If you can't handle a lot of spice, halve the amount of the harissa.
Ingredients
Ground cinnamon
2 Tbsp
Kosher salt
1 tsp, or coarse sea salt
Black pepper
1 tsp, freshly ground
Sugar
½ tsp
Olive oil
2 Tbsp
Harissa paste
2 tsp
Uncooked skinless boneless chicken breast
20 oz, 4 (5-ounce) halves
Roasted red peppers (packed in water)
2 Tbsp, coarsely chopped
Peppermint leaves
¼ cup(s), fresh, finely chopped
Instructions
1
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.
2
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.
3
Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.
4
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.
5
Serving size: 1⁄2 breast and about 1 tablespoon sauce
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