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Add a photoServings: 4
Ingredients
- 1 ounce Dry chile pepper, of choice
- 2 Tbsp. Fresh cilantro leaves
- 1 Tbsp. Fresh mint leaves
- 1 pch Salt
- 1 x Clove garlic
- 2 Tbsp. Oil, approximate
- 20 ounce Chicken breast, (four fillets)
- 3 Tbsp. Honey
- 2 Tbsp. Dry sherry
- 2 Tbsp. Harissa sauce, see above Salt
Directions
- Soak the chiles in hot water for 1 hour. Drain and puree with the other ingredients, adding only sufficient oil as is necessary to create a paste. To reduce the calories from fat content, use a little oil and lots of broth to create a paste.
- Preheat oven to 400degF. Place the chicken breasts on a roasting pan. Mix honey, sherry, and harissa. Brush on the sauce. Coat both sidesof the breast. Season with salt. Roast about 15 min. (If the meat is not done, still remove from the oven and cover with foil. The chicken will continue to cook while it is resting.)
- Serve with Couscous 'cooked' with orange juice and cilantro; steamed yams on a bed of wilted spinach. The chicken tends toward the dry side. Serve with a creamy raita.
- Variation: Add in sun-dry tomato crumbs to the soaking chiles. For poultry, use chicken with or possibly without skin, quail, or possibly cornish hen.
- Make extra harissa. It is also good on grilled pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 158 | 47% |
| Total Fat 17.71g | 22% |
| Saturated Fat 3.58g | 14% |
| Trans Fat 0.31g | |
| Cholesterol 73mg | 24% |
| Sodium 118mg | 5% |
| Potassium 405mg | 12% |
| Total Carbs 19.22g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 16.43g | 11% |
| Protein 24.53g | 39% |
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