harissa-chicken
Ingredients
2 tablespoons sweet paprika
2-3 chipotle in adobo, minced, plus 1 TBSP adobo sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
4 skinless boneless chicken breasts, lightly pounded
2 mild green chiles
1/2 small red onion, thinly sliced
1/2 pound grape tomatoes, halved
1/2 cup chopped cilantro

Directions
In a small food processor or blender, combine the paprika, chipotle, adobo sauce, garlic, cumin 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 marinade at least 4 hours.

Grill the chilies over moderately high heat until charred all over (alternatively, you can roast them in the oven). Place the chiles in a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, seed and stem the chilies, then cut them into 1/2-inch pieces.

Put the chilies, onion, tomatoes, cilantro and 1 tablespoon of the harissa and a drizzle of olive oil. Season the salad with salt and pepper and let stand for 10 minutes.

Grill the chicken over moderate heat, turning, until cooked through, 9 minutes. Serve the chicken with the salad and remaining harissa.

{17 Jun 2010}