By From Away
Harissa:
1. Pour boiling water over dried chiles in a large bowl. Allow this to steep for 30 minutes.
2. Meanwhile, in a dry pan over medium-low heat toast caraway, coriander, and cumin seeds. Grind in an electric spice grinder or with a mortar and pestle until fine. Roughly chop garlic.
3. When the chiles are reconstituted remove stems and most seeds. Reserve some of the liquid. In a food processor whiz chiles, spices, garlic, olive oil and salt. Add chile water to achieve desired consistency.
Put it together:
1. Marinate chicken breasts in yogurt, lemon juice, mint leaves, salt and pepper, for at least 1 hour.
2. Preheat oven to 350. Scatter sliced onions in a baking dish, season with salt, and pepper; douse with olive oil. Cook 20 minutes. Place chicken breasts on top of onions and oven-poach, 34-45 minutes.
3. Plate onions and chicken over rice and generously spoon harissa over everything. Garnish with mint leaves and thick Greek yogurt, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 235 | ||
Calories from Fat: 38 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 102.7mg | 32 % | |
Sodium 737.3mg | 25 % | |
Potassium 542mg | 14 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.5g | ||
Protein 41.7g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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