north african lemon chicken & grilled vegetables

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

I bought North African Harissa spice mix a while ago and thought I should use it before the flavor fades! This is a combination of several other recipes and fits how I like to cook! (Prep time includes marinating time)

(1 rating)
yield 4 -6
prep time 3 Hr
cook time 20 Min
method Stove Top

Ingredients For north african lemon chicken & grilled vegetables

  • 3 Tbsp
    olive oil
  • 4 clove
    garlic, mince
  • 2 Tbsp
    lemon juice, freshly squeezed
  • 2 Tbsp
    fresh rosemary, minced (use less if dried)
  • 2 Tbsp
    paprika
  • 2 Tbsp
    harissa (powder or paste)
  • 1 tsp
    each salt and pepper
  • 4
    chicken breasts, skinless, boneless, cut into bite sized pieces
  • 1/2 c
    plain green yogurt (garnish)
  • parsley, chopped olives, capers (garnish)
  • VEGETABLES
  • 2
    peppers, seeded, cut up (any colors)
  • 1 md
    zucchini or summer squash, sliced
  • 1 md
    onion, large dice
  • 1 Tbsp
    olive oil
  • salt, pepper, paprika to taste

How To Make north african lemon chicken & grilled vegetables

  • 1
    Combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag. Add chicken. Seal and knead the ingredients together. Refrigerate for at least 3 hours.
  • 2
    In a bowl, mix together the cut up peppers, zucchini and onion with the olive oil and seasonings. Place in a grill basket. Grill at medium-high temperature for 15 minutes, check after 10 minutes. (Can roast in oven at 400ºF instead)
  • 3
    Meanwhile, pour the chicken and marinade into a sauce pan and cook on medium about 8-10 minutes. Stir occasionally.
  • 4
    Serve with rice or cauliflower rice, topped with veggies, then chicken and sauce. Garnish with Greek yogurt, parsley, olives and capers, if desired.

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