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Pollo Con Harissa y Salsa Verde

Pollo Con Harissa y Salsa Verde

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Courtesy of Chef Kevin Harris

Ingredients:
 
Chicken
  • 6 chicken breasts, butterflied and pounded lightly
  • 1 tbsp. olive oil
  • 2 tbsp. fresh minced garlic
  • 1 lemon, zested and juiced
  • 2 tbsp. fresh cilantro chiffonade
  • 1 tbsp. salt & pepper
 
Harissa Dry Rub
  • 2 New Mexico chilies, roasted and seeded
  • ¼ tsp. coriander
  • ¼ tsp. caraway
  • 1 tsp. Kosher salt
 
Salsa Verde
  • 6 tomatillos, skinned
  • 2 garlic cloves
  • 1 onion, peeled and quartered
  • 2 jalapeños, whole
  • 2 tbsp. olive oil
  • 1 tsp. chicken bouillon
  • 1/2 bushel cilantro
  • 1 tbsp. salt
 

Preparation:

  1. Mix the chicken breast cutlets with the olive oil, garlic, lemon, cilantro, salt and pepper. In a separate dish, mix the ingredients for the Harissa Dry Rub together. Sprinkle the chicken with the Harissa dry rub.
  2. Preheat oven to 400 degrees. Coat the tomatillos, garlic, onions, and jalapeños with the olive oil. Roast for 15 to 20 minutes to caramelize the outside and to cook the ingredients most of the way. Cool slightly. Place the vegetables in a food processor with the chicken bouillon, cilantro and salt. Blend to a coarse purée and taste for seasoning.
  3. Heat your sauté pan or your grill and sear chicken on both sides. Cover the pan and cook the chicken breast for two to three minutes. Serve with the Salsa Verde and enjoy.