Harissa Chicken with Tabouli


  • 2 Tbsp sweet paprika
  • 1 chipotle pepper in adobo minced
  • 1 tsp adobo sauce from above
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp ground caraway
  • 2 Tbsp olive oil plus more for brushing on chicken
  • salt
  • freshly ground pepper
  • 4 boneless skinless chicken breast, lightly pounded

Tabouli (recipe follows)

  • ½ cup boiling water
  • ½ cup fine bulgur cracked wheat
  • ½ cup minced fresh parsley leaves
  • ¼ cup minced fresh mint leaves
  • 2 green onions white and green parts, very finely chopped
  • 2 firm Roma tomatoes very finely chopped
  • 2 Tbsp olive oil
  • 3 Tbsp lemon juice more to taste
  • ½ tsp salt


  1. Combine paprika, chipotle pepper, adobo sauce, garlic, cumin, caraway, and olive oil in mortar. Pound with pestle until a paste forms. Season with salt and pepper. Spread half of harissa paste over chicken. Cover. Refrigerate at least 4 hours or overnight. Brush chicken with oil. Season with salt and pepper. Grill over medium heat, turning, until cooked through, about 9 minutes (chicken should reach 165°F.). Serve with Tabouli and remaining harissa. Serves 4.
  2. Pour water over bulgur in large mixing bowl. Cover. Let stand until water is absorbed and bulgur is tender, about 20 minutes. Set aside until cool. Add parsley, mint, onions, and tomatoes. Toss to mix. Combine oil, lemon juice, and salt in separate bowl. Add to bulgur mixture. Mix well. Serve chilled. Serves 4.

Recipe Notes

Wine Recommendation— Tassel Ridge Steuben Harissa is a flavorful but strong seasoning, so we need a fruity wine with some body. Made entirely from Steuben grapes, Steuben from Tassel Ridge Winery will work perfectly. Steuben is a light, fruity, semi-sweet rosé with cherry and apple notes and just a hint of cinnamon on the nose and cherry and apple flavors on the palate with a slightly spicy, tangy finish. Serve chilled. — Bob Wersen, Owner, Tassel Ridge Winery