This is a great hot-weather dinner that incorporates some work-arounds: chicken marinated in harissa and mayonnaise – because I can’t use yogurt – and a bulgur herb salad that I made to use some of the parsley growing in my garden (and because I had no tomatoes for tabbouleh).
It’s very easy and delicious!
HARISSA CHICKEN (MIGRAINE-SAFE)
3 chicken breasts, cut into 1-inch cubes
1/2 cup mayonnaise (or yogurt if you’re not worried about migraines)
1/2 cup olive oil
1/4 cup harissa
2 tsp lemon juice
shake of oregano flakes
pinch of salt
Whisk all ingredients except chicken together. Combine with chicken in plastic bag, making sure chicken is well-coated. Refrigerate at least one hour.
Remove chicken from marinate and skewer. Grill over high heat until internal temperature is 165F, about 5-10 minutes, turning a few times.
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BULGUR HERB SALAD
2 cups dry bulgur
4 cups water
1 cucumber, diced
1 orange bell pepper, diced
1/4 red onion, minced
1/2 – 2 cups flat-leaf parsley, finely chopped (depending on personal taste)
1/4 – 1 cup mint leaves, chopped
Lemon juice, oil & vinegar, vinaigrette or salad dressing
salt
Simmer the bulgur in water for 12 minutes; drain and rinse under cold water. Combine with veggies and herbs to taste. Toss with oil & vinegar (or whatever you’re using) with lemon juice and salt to taste.
#dinner #harissa #bulgur
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Original of the video here
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BBQ Chicken Recipes
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