Harissa Spiced Chicken with Leeks and Tomatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 tbsp. olive oil (divided)

2 chicken breasts (butterflied)

2 leeks (diced)

4 garlic cloves (minced)

3 tbsp. Harissa paste

1/4 cup chicken stock

1/2 tsp. salt

arugula (to serve)

1 cup cherry tomatoes (halved)

1 tbsp. olive oil

1/2 lemon (juiced)

1/2 tsp. dried oregano

salt and pepper (to taste)

Directions

In a cast iron skillet, heat 1 tablespoon of olive oil. When hot, add chicken breasts and brown each side (about 4 minutes per side). Remove chicken breasts to a plate.

Add in an additional tablespoon of olive oil along with chopped leeks, garlic, and salt. Saute for 7-8 minutes, until the leeks have started to wilt down. Add in harissa paste, and stir to coat leeks.

Nestle the chicken back in among the leeks and pour chicken stock on top. Simmer 10 minutes, or until chicken is just cooked through.

Quarter tomatoes, and mix with olive oil, lemon juice, oregano, and salt and pepper.

Slice chicken and serve on a bed of couscous, with the tomato relish, and fresh arugula.

Nutrition

• Calories: 286 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.01 g
• Cholesterol: 73 mg
• Sodium: 554 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 26 g