Well hi there friends! It’s been a hot minute since I’ve been on the blog. Lemme explain.
The last six months of my life have been crazy. It all started with bumping the frequency of Health Theory to once a week instead of once every other week, while simultaneously producing my weekly show, Women of Impact. It didn’t help that my editor was in Romania and I was reviewing cuts at either 11pm when he was waking up OR 7am before he shut down for the day. Often both.
So it goes without saying that my social and blog game fell off a cliff.
But here I am! Alive, well, and releasing Health Theory at an every other week cadence once more. BLESS UP.
During my time of little/no blogging, I also fell off my normal cooking routine. I was eating essentially the same food, but wasn’t creating anything new or experimenting. It was a lot of bland-ass vegetables and ground meat. If I added some garlic powder, it was an exciting day. But you know what, that’s okay. Not every meal has to be instagram-able. Not every meal has to be plated beautifully with complimenting side dishes. I’ve eaten a plain baked sweet potato every night for like 4 months and I’m still into it.
What am I even talking about? You’re here for Harissa Chicken.
If you’ve never had harissa before, you’re missing out. It’s a unique pepper sauce originating from North Africa. I’ve never had a sauce with a flavor quite like this and I’m basically addicted. Some harissa pastes are super spicy, but many are mild. So if you’re not a spicy person, you don’t have to miss out!
My favorite brand of Harissa is Mina. It’s the only brand I’ve found that has incredible flavor, without questionable ingredients. Especially weird oils. Why do they do that?
Harissa is unlike anything else I’ve tasted and the flavors will actually blow your mind. If you’re not into spicy flavors, first of all, what’s wrong with you? Second, Mina offers a mild harissa! You can enjoy all the flavor without all the night sweats.
ENJOY!
If you’re not into harissa, you may enjoy these other chicken recipes:
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Passive Time | 1 hour |
| Servings |
servings
|
- 1 Tbsp avocado oil
- 1 red bell pepper
- 1 small yellow onion
- 2 lbs boneless skinless chicken thighs
- 1/2 cup spicy red harissa I use the brand Mina
- 1/2 cup coconut cream
- 1 cup chopped cilantro divided
- 14-16 butter lettuce cups can also use romaine lettuce!
- 1/4 cup black sesame seeds
- avocado slices
- 1 lime
Ingredients
|
|
- In a large pot, heat the avocado oil over medium heat. Add chopped onion and chopped bell pepper to sauté.
- Once onions become translucent, add chicken, harissa, and cilantro to the pot. Turn the heat down to low, cover, and let simmer for 45 minutes.
- Once chicken is cooked through, use two forks to shred each thigh. Let simmer for another 15 minutes.
- Take off heat and add coconut cream. Mix well.
- Remove chicken from heat and serve in lettuce cups. Top with fresh cilantro, avocado slices, and black sesame seeds. Squeeze a bit of fresh lime on top and serve!
Don't want to watch your chicken cook? Can't blame you. You can throw the onion, bell pepper, chicken, harissa in a crock pot for 4 hours on high heat instead!