Harissa Chicken with Crispy Spinach and Pomegranate
Ingredients
- 1½ poundchicken breast
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 5 ouncefresh spinach
- 4 clovegarlic
- 1lemon
- ½ cuppomegranate seeds
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon into wedges for squeezing.
Method
- 01
In a small bowl, whisk together 3 tablespoons harissa paste with 1 tablespoon olive oil and a pinch of salt to form a smooth paste.
- 02
Pat 1 1/2 pounds chicken breast dry with paper towels. Season both sides with salt and pepper. Rub the harissa mixture evenly over both sides of each breast.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for 6–7 minutes on the first side, until golden and charred at the edges.
- 04
Flip the chicken and cook for another 5–6 minutes, until the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
- 05
In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach in handfuls, stirring, until wilted and any liquid has evaporated, about 2–3 minutes. Taste and adjust salt and pepper.
- 06
Slice the chicken and arrange on a platter over the spinach. Squeeze fresh lemon juice over everything and scatter pomegranate seeds on top. Serve immediately.
Spice Tips
Harissa brings moderate heat; for milder results, reduce to 2 tablespoons and add a dollop of Greek yogurt as a cooling side. For extra fire, stir in a pinch of cayenne pepper to the harissa paste. Finish with fresh mint or cilantro for brightness against the heat.
Pomegranate seeds add a tart, sweet burst—if out of season, substitute toasted pine nuts or a drizzle of pomegranate molasses. Harissa is a North African chile paste readily available at most supermarkets; if unavailable, substitute 2 tablespoons of your favorite hot sauce mixed with 1 teaspoon cumin.