Harissa Chicken Skewers with Khorasan Wheat & Persimmon Salad

Harissa Chicken Skewers

with Khorasan Wheat & Persimmon Salad

50 MIN
2 Servings
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From the Test Kitchen

We’re celebrating the best of North African street food with this recipe, which features delectable chicken skewers seasoned boldly with harissa paste. The popular condiment is made from a blend of chile peppers, garlic and spices, for a zesty, flavorful kick. We’re serving our skewers on a warm salad of khorasan wheat berries, which gets pops of sweetness from aromatic persimmon. A creamy yogurt sauce acts as a cooling counterpoint to the heat of the chicken.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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Prepare the ingredients:
2 Prepare the ingredients:

While the khorasan wheat cooks, wash and dry the fresh produce. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Core and small dice the persimmon. Cut each chicken breast lengthwise into 4 equal-sized strips; transfer to a medium bowl.

Assemble the chicken skewers:
3 Assemble the chicken skewers:

While the khorasan wheat continues to cook, to the bowl of chicken strips, add ¼ of the labneh and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Toss to thoroughly coat. Working 1 strip at a time, carefully thread the seasoned chicken lengthwise onto the skewers. Transfer to a plate.

Cook the chicken skewers:
4 Cook the chicken skewers:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken skewers and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Make the khorasan wheat salad:
5 Make the khorasan wheat salad:

Add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly wilted. Add the vinegar and ½ cup of water (be careful, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted and most of the liquid has cooked off. Add the persimmon and cooked khorasan wheat. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the persimmon is slightly softened. Season with salt and pepper to taste.

Season the labneh & plate your dish:
6 Season the labneh & plate your dish:

Place the remaining labneh in a bowl; season with salt and pepper. Stir to incorporate. Divide the khorasan wheat salad and cooked chicken skewers between 2 dishes. Serve with the seasoned labneh on the side. Enjoy!

Tips from Home Chefs

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2 Prepare the ingredients:

While the khorasan wheat cooks, wash and dry the fresh produce. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Core and small dice the persimmon. Cut each chicken breast lengthwise into 4 equal-sized strips; transfer to a medium bowl.

Assemble the chicken skewers:
3 Assemble the chicken skewers:

While the khorasan wheat continues to cook, to the bowl of chicken strips, add ¼ of the labneh and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Toss to thoroughly coat. Working 1 strip at a time, carefully thread the seasoned chicken lengthwise onto the skewers. Transfer to a plate.

4 Cook the chicken skewers:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken skewers and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Cook the chicken skewers:
Make the khorasan wheat salad:
5 Make the khorasan wheat salad:

Add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly wilted. Add the vinegar and ½ cup of water (be careful, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted and most of the liquid has cooked off. Add the persimmon and cooked khorasan wheat. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the persimmon is slightly softened. Season with salt and pepper to taste.

6 Season the labneh & plate your dish:

Place the remaining labneh in a bowl; season with salt and pepper. Stir to incorporate. Divide the khorasan wheat salad and cooked chicken skewers between 2 dishes. Serve with the seasoned labneh on the side. Enjoy!

Season the labneh & plate your dish:
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