Chicken With Smoked Paprika

“Perfect when served with Saffron Rice to soak up the wonderful sauce. Harissa is a Moroccan chili paste.”
READY IN:
28mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine paprika and pepper; sprinkle evenly over both sides of chicken and pat into chicken. Let stand for five to ten minutes to dry. Heat oil in non-stick saute pan over medium-high heat. Add chicken to pan and cook 4 minutes on one side shaking pan occasionally. Add garlic to pan and cook 30 seconds. Turn chicken pieces over. Add olives, tomatoes and harissa to pan. Bring to boil. Reduce heat and simmer covered for 6 minutes.
  2. Remove chicken from pan. increase heat to medium-high; cook 2 minutes uncovered stirring occasionally. Transfer to serving platter and sprinkle with prosciutto and parsley.

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