Ingredients
Marinade
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon honey
- 3 tablespoons harissa paste
- 3 cloves garlic, minced
- 1½ teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1½ tablespoons olive oil
- 2 tablespoons chopped fresh mint
Instructions
- Make the marinade. Whisk together the olive oil, lime juice, honey, harissa paste, minced garlic, paprika, cumin, salt, and black pepper until the mixture is smooth and well combined.
- Marinate the chicken. Place the cubed chicken breasts in a large Ziplock bag. Pour the marinade over the chicken, seal the bag tightly, and massage the marinade thoroughly through the chicken pieces to ensure even coating. Refrigerate for 30 minutes to 1 hour to allow flavors to meld.
- Cook the chicken. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the marinated chicken pieces in a single layer, sautéing for 7 to 10 minutes until the chicken is browned on all sides and fully cooked through, reaching an internal temperature of 165°F (74°C).
- Serve. Transfer the cooked chicken to a serving dish, garnish with freshly chopped mint, and serve warm for a delightful meal.
Notes
- Do not marinate the chicken for longer than 1 hour to avoid the marinade overpowering the texture.
- If fresh mint is unavailable, you can substitute with chopped cilantro or parsley.
- For extra heat, increase the amount of harissa paste or add a pinch of cayenne pepper to the marinade.
- Serve with rice, couscous, or a fresh salad for a complete meal.
- Ensure the chicken is cooked thoroughly to avoid any food safety risks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: North African
