Top Chef CHICKEN MARINATED WITH HARISSA

Harissa:
Ancho chili to taste*
Coriander to taste*
Cumin to taste*
Caraway to taste*
Fennel to taste*
Preserved lemon
Drizzle of olive oil
Salt to taste

Souvlaki:
1 chicken thigh, skinless, boneless

Tzatziki:
1 lemon, zested, juiced
1 clove garlic, microplaned
1 4oz container good greek yogurt
2 scallions, sliced thin
1 pinch cayenne*
1t red wine vinegar*
1 bunch dill, chopped rough*
1t salt and pepper

Quinoa:
1/2 yellow onion
1t olive oil
1/2 bay leaf*
1T salt
1/2 lemon zest
.25 cups quinoa
3 cups cold water

*Spices not in calorie calculator

Harissa:
Toast ancho and rehydrate in water. Toast spices and grind. In vita prep, blend lemon, olive oil and salt.

Souvlaki:
Trim off gristle of chicken thigh and cut in half. Skewer chicken with 8-inch skewers and marinate in harissa.

Tzatziki:
Pour half of lemon juice over garlic and mix with yogurt, scallions, cayenne, red wine vinegar, dill, salt and pepper.

Quinoa:
In saute pan, saute onion, olive oil, bay leaf with salt, zest, quinoa and water until translucent and soft. Bring heat to high; stir. Lower to simmer and cover; 20 to 30 minutes. Invert into bowl and adjust seasonings. Lay out to cool.


Number of Servings: 1

Recipe submitted by SparkPeople user SARAH2119.