This harissa chicken has a touch of the exotic, but also large dollops of the familiar: a sauce of tomatoes and zucchini transformed by a dash of harissa, a red pepper paste from Tunisia that brings smoky notes, adding complexity. Sour cream and crispy jalapeño pieces crown a meal that adds a dash of different to your workaday dinner.
Bring a small pot with jasmine rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into ¼” half-moons.
Trim and slice whites portions of green onions into 1" pieces. Thinly slice remaining green onions on an angle.
Core tomato and cut into ¼" dice.
Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with ¼ tsp. salt and a pinch of pepper.
Sear the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken pieces to hot pan. Stir occasionally until lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove chicken to a plate.
Reserve pan; no need to wipe clean.
Make Sauce and Finish Chicken
Return pan used to sear chicken to medium heat and add 2 tsp. olive oil. Add zucchini and white portions of green onions to hot pan. Stir occasionally until lightly browned, 3-4 minutes.
Add ½ cup water, tomato, tomato paste, and harissa and bring to a boil. Reduce to a simmer, cover, and cook until thickened, 4-6 minutes.
Remove from burner and stir in chicken, ½ tsp. salt, and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on rice and garnishing with green portions of green onions, crispy jalapeños (to taste), and sour cream. Bon appétit!