Harissa Chicken, Sweet Potato and Chickpea Skillet

Name: Harissa Chicken, Sweet Potato and Chickpea Skillet
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound boneless skinless chicken breast; 2 tablespoons harissa sauce; 1/2 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/2 teaspoon kosher salt; fresh ground black pepper to taste; 1/2 yellow onion; 1 1/2 cups par-cooked peeled and diced sweet potatoes; 15 ounce can chickpeas; 3 tablespoons harissa sauce; 1/2 teaspoon ground cumin; 1/4 teaspoon ground coriander; Kosher salt and fresh ground black pepper to taste; 1/2 of a Lemon; Crumbled feta and fresh dill for toppings; 1/2 cup plain Greek yogurt; 1/2 teaspoon lemon zest; 1 tablespoon lemon juice; 2 teaspoon chopped fresh dill; 1 teaspoon chopped fresh mint; 1/4 teaspoon granulated garlic; 1/4 teaspoon kosher salt; fresh ground black pepper to taste

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 servings
Calories
374 kcal
Course
Dinner
Cuisine
Mediterranean

Harissa Chicken, Sweet Potato and Chickpea Skillet

Lindsey Herring

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Harissa chicken is spicy, but balanced out by the sweet potatoes and cool, creamy, herb yogurt sauce.

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Ingredients

Servings

Harissa Chicken

2 tablespoons olive oil, divided
1 pound boneless skinless chicken breast
2 tablespoons harissa sauce, mild or spicy
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon kosher salt
fresh ground black pepper to taste

Other Ingredients

1/2 yellow onion, diced
1 1/2 cups par-cooked peeled and diced sweet potatoes, *See note on par-cooking*
15 ounce can chickpeas, rinsed and drained
3 tablespoons harissa sauce
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Kosher salt and fresh ground black pepper to taste
1/2 of a Lemon
Crumbled feta and fresh dill for toppings

Herb Yogurt Sauce

1/2 cup plain Greek yogurt, Any fat content
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoon chopped fresh dill
1 teaspoon chopped fresh mint
1/4 teaspoon granulated garlic
1/4 teaspoon kosher salt
fresh ground black pepper to taste

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Instructions

In a bowl of freezer bag mix together 2 tablespoons harissa, 1/2 teaspoon cumin and salt, 1/4 teaspoon coriander and black pepper to taste. Add in the chicken and coat it in the mixture. Set aside and let it marinade while you prep everything else.
Whisk together all of the ingredients for the yogurt sauce and set aside or refrigerate until ready to serve.
Heat a large skillet over medium-high heat. Swirl 2 teaspoons of olive oil around the bottom of the hot skillet to coat it. Add the chicken to the skillet and cook for 4-6 minutes per side or until the internal temperature reaches 165° F. Remove the cooked chicken from the skillet onto a plate and cover with foil to keep it warm.
Turn the heat down to medium and add another teaspoon of olive oil to the skillet. Add in the onion and par-cooked sweet potato and sauté for 2-3 minutes. Add in the chickpeas and remaining harissa sauce and spices. Stir together and let everything heat through for a minute. Taste for seasoning.
Nestle the chicken back into the skillet and squeeze the juice of 1/2 of a lemon over everything. Remove the skillet from the heat and top with crumbled feta, the herb yogurt sauce and fresh dill.

Notes

To par-cook a sweet potato, cut it in half lengthwise and place it in a shallow microwave safe dish or bowl cut side down. Pour a 1/4 cup of water in the dish, cover the dish with a piece of plastic wrap and poke a couple of holes in the top of the plastic to allow the steam to escape. Microwave for 3-5 minutes depending on the size or until the sweet potato is tender, but not fully cooked.

Nutrition Information

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Calories 374kcal (19%) Carbohydrates 32g (11%) Protein 34g (68%) Fat 12g (18%) Saturated Fat 2g (10%) Cholesterol 74mg (25%) Sodium 1153mg (48%) Fiber 7g (28%) Sugar 6g (12%)