I’ve been creating recipes lately around my new favorite spice blends I bought at our local spice shop. Herbes de Provence, za’atar, and harissa are my three new favs. For this simple stir fry I tossed cubes of chicken thighs with harissa spice mix and a bit of salt and pepper, and stir-fried it along with a mixture of slices onions, sliced sweet peppers, cubes of tender eggplant and haricots verts. Served over fluffy cous cous with a sprinkling of fresh cilantro, this flavorful stir fry really is a nice showcase for this tasty spice blend.
(To view this recipe, click on the blue title of the blog post above*)
Stir-Fried Harissa Chicken with Green Beans & Eggplant
Ingredients:
- 1 cup chicken stock
- 1 cup cous cous
- 1 lb. boneless, skinless chicken thighs, cubed
- 1 1/2 Tablespoons harissa spice blend
- Salt and pepper
- 2 Tablespoons extra virgin olive oil
- 1 small yellow onion, sliced
- 1 sweet bell pepper, sliced or diced
- 1 small eggplant, cubed
- 4 oz. haricots verts, cut into 1-inch pieces
- 1/2 cup dry white wine
- Fresh cilantro
Directions:
- In a medium saucepan, bring the chicken stock to a boil, add in the cous cous, stir and cover. Allow the cous cous to sit for 5 minutes, then fluff with a fork.
- Toss the chicken with the harissa, 1 teaspoon of salt and ½ teaspoon of black pepper.
- In a wok or large sauté pan, heat the oil over medium-high heat. Add in the onion, peppers, eggplant, beans and ½ teaspoon of salt. Sauté for 10-12 minutes, or until the veggies are tender. Add in the cubes of harissa-spiced chicken and the white wine, and cook an additional 5-6 minutes, or until the chicken is cooked through. Serve over the cous cous with a sprinkling of cilantro leaves.
Tagged: chicken, chicken stir fry, cous cous, eggplant, green beans, haricots verts, harissa, harissa spice blend, onion, stir fry, sweet peppers
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