Harissa Chicken with Charred Quinoa and Pomegranate
Ingredients
- 1½ poundschicken breast
- 1 cupquinoa
- 2 cupschicken broth
- 2 tablespoonsharissa paste
- 3 tablespoonsolive oil
- 1yellow onion
- 3 clovesgarlic
- ½ cuppomegranate seeds
- ¼ cupfresh cilantro
- 1lime
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Mince 3 cloves garlic and finely dice 1 yellow onion.
- 02
Chop 1/4 cup fresh cilantro and cut 1 lime into wedges.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear 4 minutes per side until golden, then set aside.
- 02
In the same skillet, add remaining 1 tablespoon olive oil and cook onion and garlic until fragrant, about 2 minutes.
- 03
Stir in harissa paste and cook 1 minute. Pour in chicken broth and scrape up any browned bits. Return chicken to the pan and simmer 12 minutes until cooked through (165°F at the thickest point).
- 04
While chicken cooks, rinse quinoa and toast it in a dry saucepan over medium heat for 2 minutes, stirring constantly. Add 2 cups chicken broth, bring to a boil, then reduce heat and simmer 15 minutes until liquid is absorbed.
- 05
Remove chicken from skillet and slice. Stir pomegranate seeds and cilantro into the sauce. Season to taste with salt and pepper.
- 06
Divide quinoa between plates, top with sliced chicken and sauce, and squeeze fresh lime juice over each serving.
Spice Tips
For deeper heat, add 1/4 teaspoon cayenne pepper to the sauce. For milder spice, reduce harissa to 1 tablespoon and stir in 1 tablespoon Greek yogurt to cool it down. A pinch of smoked paprika adds complexity without extra heat.
Make-ahead: Cook the quinoa and chicken up to 2 days ahead; reheat gently on the stovetop with a splash of water. If pomegranate isn't in season, swap in 1/2 cup diced cucumber or chopped fresh mint for brightness.