Harissa Chicken

Course Main Course


  • 2 boneless, skinless chicken breasts
  • About 2 oz cilantro
  • 2 tbsp PRIMO Harissa EVOO
  • 1 garlic clove peeled and crushed
  • salt and pepper to taste
  • arugula to serve 2
  • ¼ cup plain yogurt


  • Place the chicken breasts between two sheets of plastic wrap and flatten with a rolling pin to thickness of about ½ inch.
  • Finely chop 1 tsp of the cilantro and combine in a shallow bowl with, garlic, oil, salt, and pepper. Coat the chicken in this mixture and marinade about 15 minutes, turning once. Chop remaining cilantro and mix with yogurt. Set aside a few leaves for garnish.
  • Pre-heat a griddle pan or broiler until hot then cook the chicken for 3-4 minutes on each side or until browned and cooked through.
  • Mix about half the cilantro with the yogurt
  • Slice the chicken and serve with a salad of arugula leaves. Top with yogurt and garnish with remaining cilantro leaves.
Keyword chicken
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