This is one of the easiest and tastiest ways to make chicken. It will make a bit of its own sauce. Serve over rice or quinoa.
5 chicken thighs, skinless and boneless
1 cup sliced yellow onion
1 sliced red bell pepper, cored and seeds removed prior to cutting into strips
1 tsp. Kosher Salt
2 Tbsp. Moroccan Harissa Sauce
Coat the chicken thighs and the sliced yellow onion with the Casablanca Spice Blend, kosher salt and Orange Pepper (using a paper bag and shaking it works well). Heat the Harissa EVOO in a cast-iron skillet over medium-high heat. Sauté the pepper and onions until the onions are glossy. Remove. Add the chicken to the skillet and sauté the chicken until browned on both sides. Add the Moroccan Harissa Sauce and the sautéed onions and peppers. Stir and cover for 5 minutes.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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