Harissa Chicken & Zucchini Skillet
Ingredients
- 1½ poundchicken breast (bone-in, skin-on thighs work too)
- 3 mediumzucchini
- 3 tablespoonharissa paste
- 2 tablespoonolive oil
- 4 clovegarlic
- 1 mediumonion
- ¾ cupchicken broth
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Slice 3 medium zucchini into 1/4-inch rounds.
- 02
Dice 1 medium onion.
- 03
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, season the chicken with salt and pepper on both sides, then sear skin-side down for 4 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
- 02
In the same skillet, add the onion and cook 2 minutes, stirring, until softened. Add the garlic and cook 1 minute until fragrant.
- 03
Stir in the harissa paste and cook for 1 minute to bloom the spices.
- 04
Add the zucchini rounds to the skillet and stir to coat. Pour in 3/4 cup chicken broth.
- 05
Nestle the chicken back into the skillet, skin-side up. Reduce heat to medium, cover, and simmer for 12 to 15 minutes, until the chicken is cooked through (165°F on a meat thermometer) and zucchini is tender.
- 06
Squeeze fresh lemon juice over the skillet, taste, and adjust salt and pepper as needed. Serve hot.
Spice Tips
Harissa is moderately warm with complexity rather than pure heat. For more kick, add 1/4 teaspoon cayenne or red pepper flakes to the skillet with the harissa. For a cooling finish, stir in a dollop of plain yogurt at the end or crumble feta over the top.
If using bone-in, skin-on chicken thighs instead of breast, they'll stay juicier and add more flavor to the sauce. Harissa paste (North African red chili paste) is found in most supermarket international aisles or can be swapped for 2 tablespoons tomato paste mixed with 1 teaspoon smoked paprika and a pinch of cayenne if needed.