Today we're making harissa chicken! This recipe is dairy-free, gluten-free, soy-free, and paleo-friendly.
|Chicken breasts||2 , cubed|
|Coconut oil||2 Tablespoon , divided (1 tbsp is for making the marinade mixture and one for cooking the chicken)|
|Warm water||1 Tablespoon|
|Zucchini pasta||1 Cup (16 tbs) (or cauliflower rice for serving)|
1.For the rub, put 1 tablespoon of coconut oil in a ramekin and add a tablespoon of warm water to help it melt.
2.Add in 1 tablespoon of harissa and incorporate it. Harissa is an amazing North African blend of spices such as coriander, cumin, salt, chili, garlic, black pepper, cardamom and cloves.
3.Pat dry and cube your chicken. Throw it all in a plastic bag, mix in the harissa oil and shake it up.
4.Make sure you cover each and every piece of chicken, or whatever else you'd like to use instead. Put it in the refrigerator for at least an hour to absorb the flavors.
5.Once it's ready, put your pan over medium heat and add your other tablespoon of coconut oil.
6.Toss in the chicken and that's it. Super straight-forward, and super delicious.
7.Pair it with our cauliflower rice or zucchini pasta for the perfect meal!