Harissa Chicken with Crispy Spinach & Caramelized Garlic
Ingredients
- 1½ poundchicken breast
- 5 ouncefresh spinach
- 8 clovesgarlic
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 1lemon
- ½ cupchicken broth
- ·salt
- ·black pepper
Prep
- 01
Mince or thinly slice 8 garlic cloves.
- 02
Juice 1 lemon.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Once oil shimmers, add chicken and cook 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board and tent with foil.
- 02
In the same skillet, reduce heat to medium. Add remaining 1 tablespoon oil and the smashed garlic cloves. Cook, stirring occasionally, for 4–5 minutes until golden and fragrant (watch closely to avoid burning).
- 03
Stir in harissa paste and cook for 1 minute to bloom the spices. Pour in chicken broth and squeeze in the juice from the lemon; stir to combine.
- 04
Add spinach in handfuls, stirring until wilted, about 2–3 minutes. Taste and season with salt and pepper.
- 05
Slice the chicken and return it to the skillet, nestling it into the spinach. Warm through for 1 minute. Serve immediately.
Spice Tips
This recipe gets its kick from harissa alone, but you can dial the heat further: stir in a pinch of red pepper flakes or cayenne when you bloom the harissa. For a more mellow version, reduce harissa to 2 tablespoons and add a squeeze of honey to balance the heat.
Harissa varies in heat—start with 2 tablespoons if you're cautious and add more to taste. Leftover harissa keeps in the fridge for weeks.