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Harissa Chicken Skewers

with Khorasan Wheat & Persimmon Salad

Harissa Chicken Skewers with Khorasan Wheat & Persimmon Salad
Cook Time
35-45mins
Makes
2 Servings
Nutrition
Group 2
Est. 510 calories

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.

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

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: