Charred Zucchini & Chicken with Harissa Butter
Ingredients
- 1½ poundschicken breasts (about 2 large)
- 1½ poundszucchini (about 3 medium)
- 2 tablespoonsharissa paste
- 3 tablespoonsbutter
- 4 clovesgarlic
- 1lemon
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- ½ teaspoonsmoked paprika
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half for juicing.
- 03
Slice zucchini into 1/4-inch-thick rounds.
Method
- 01
Pat the chicken breasts dry with paper towels. Season generously on both sides with salt and black pepper.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for 6–7 minutes per side, until golden brown and cooked through (165°F at the thickest part). Transfer to a plate.
- 03
Add the remaining 1 tablespoon olive oil to the same skillet. Add the zucchini slices in a single layer (work in batches if needed) and cook undisturbed for 3–4 minutes until deeply charred, then flip and char the other side. Season with salt and pepper. Transfer to the plate with the chicken.
- 04
Reduce heat to low. Add the butter and harissa paste to the skillet, stirring until combined. Add the minced garlic and smoked paprika, cooking for 30 seconds until fragrant.
- 05
Stir in the juice of 1 lemon. Taste and adjust seasoning. Return the chicken and zucchini to the skillet to coat in the harissa butter, then serve immediately.
Spice Tips
For deeper heat, stir a pinch of cayenne pepper into the harissa butter. If you prefer mild spice, replace harissa with 1 tablespoon tomato paste mixed with 1/2 teaspoon smoked paprika and a pinch of cumin. To brighten the finish, top with fresh cilantro or mint before serving.
Harissa paste is found in most supermarkets near the international or condiment aisle. For a less spicy version, reduce harissa to 1 tablespoon. Serve over rice, couscous, or crusty bread to catch the buttery sauce.