Harissa Smothered Chicken with Golden Grilled Potatoes

With seasoning inspiration from North African cuisine, this grilled chicken and potato meal is simple enough to serve on any summer weeknight. Harissa is a feisty chili paste hailing from North Africa and an exciting marinade for juicy chicken. With a bit of extra fat, chicken thighs tend to retain more juicy flavor on the grill than does breast meat. Taking the extra step of par-boiling your potatoes until slightly soft before grilling them helps ensure that the outsides don’t char long before the potatoes are cooked all the way through on the grill. If available, try the Moroccan spice mixture ras el hanout to season the potatoes.

This recipe originally appeared on alive.com as “Harissa Smothered Chicken with Golden Grilled Potatoes.”

Harissa Smothered Chicken with Golden Grilled Potatoes

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

4

Print Recipe

Ingredients

Chicken

• 1/4 cup harissa paste
• 2 Tbsp extra-virgin olive oil
• 1 garlic clove peeled and grated or finely chopped
• 2 tsp lemon zest
• Juice of 1/2 lemon
• 1 tsp paprika
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 1/2 lbs boneless chicken thighs

Potatoes

• 1 lb new (baby) potatoes
• 2 Tbsp extra-virgin olive oil
• 1/2 tsp tumeric
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp coriander powder
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/4 tsp ginger powder
• 1/4 tsp salt
• 1/3 cup chopped dill

Ingredients Chicken 1/4 cup harissa paste 2 Tbsp extra-virgin olive oil 1 garlic clove peeled and grated or finely chopped 2 tsp lemon zest Juice of 1/2 lemon 1 tsp paprika 1 tsp cumin powder 1/2 tsp coriander powder 1/4 tsp cinnamon 1/4 tsp salt 1/4 tsp black pepper 1 1/2 lbs boneless chicken thighs Potatoes 1 lb new (baby) potatoes 2 Tbsp extra-virgin olive oil 1/2 tsp tumeric 1/2 tsp cumin 1/2 tsp garlic powder 1/2 tsp coriander powder 1/2 tsp paprika 1/4 tsp cinnamon 1/4 tsp ginger powder 1/4 tsp salt 1/3 cup chopped dill

Servings 4 Print Recipe

Instructions

1. In large bowl, mix harissa, olive oil, 2 Tbsp water, garlic, lemon zest, lemon juice, paprika, cumin, cinnamon, salt, and black pepper. Add chicken and toss to coat. Place in refrigerator and let sit for 15 minutes or up to 1 hour.
2. In large saucepan, place potatoes and cover with water. Bring to a boil and heat until potatoes are just barely fork-tender. Drain; when cool enough to handle, slice potatoes in half. Place potatoes in large bowl and toss with oil, turmeric, cumin, garlic powder, coriander powder, paprika, cinnamon, ginger powder, and salt.
3. Build medium-hot fire in charcoal grill, or heat gas grill to medium. Place metal vegetable basket on one side of grill as it heats.
4. Remove chicken thighs from marinade, letting any excess drip off. Place chicken on grill and cook for 7 minutes per side, or until the internal temperature at the thickest part of meat is 165 F. As chicken cooks, place potatoes in grill basket and heat until cooked through and crispy, about 15 minutes, stirring a couple of times during cooking. To serve, toss potatoes with dill and serve with grilled chicken thighs.