Chargrilled Chicken Breasts with Harissa
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Simple chargrilled chicken breasts with a fiery Harissa marinade. Harissa is a flavourful combination of chillies, garlic, cumin and coriander. |
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1 ciabatta loaf
4 boneless, skinless chicken
breasts, each weighing about 175g
1 tablespoon fresh chopped coriander
25g wild rocket, washed and drained, to serve
Lime wedges and red onion
slices, to garnish |
For the marinade:
Grated rind and juice of 2 limes, divided
2 teaspoons harissa (a fiery paste made from chillies, garlic, cumin and corinader)
8 tablespoons olive oil, divided
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Cut the ciabatta loaf in half horizontally and then cut each half into 4 chunks to make 8 pieces in total.
Cut slits in the chicken breasts to allow the marinade flavours to penetrate and arrange in a single layer in a non-metallic dish.
To make the marinade, mix together the grated rind and juice of 1 lime, the harissa paste and 2 tablespoons of olive oil. Brush over both sides of the chicken, cover and leave in the refrigerator to marinate for 1 hour.
Drain the chicken breasts and discard the marinade. Barbecue over Direct Medium heat for 10 to 12 minutes, turning once, or until the breasts are cooked through.
Brush the ciabatta chunks with oil and barbecue over Direct Medium heat for 2 minutes on each side.
Arrange the chicken on the ciabatta. Mix together the remaining lime juice and olive oil with the coriander, and drizzle over the meat. Top the chicken with the remaining ciabatta pieces and serve immediately with fresh rocket.
Thanks to Weber.eu
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