Ingredients
2 tbsp. sweet paprika
1 chipotle in adobo
2 clove garlic
2 tsp. ground cumin
2 tsp. ground caraway
2 tbsp. extra-virgin olive oil
salt
Freshly ground pepper
4 skinless boneless chicken breast halves
2 mild green chiles (such as Italian frying peppers)
1/2 small red onion
1/2 lb. grape tomatoes
1/2 c. Chopped cilantro
Preparation
Step 1In a mortar, combine the paprika, chipotle, adobo sauce, garlic, cumin, caraway, and olive oil and pound until a paste forms. Season with salt and pepper. Spread half of the harissa all over the chicken. Cover and refrigerate for at least 4 hours or overnight.Step 2Light a grill or preheat a grill pan. Grill the chiles over moderately high heat until charred all over. Place the chiles in a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, seed and stem the chiles, then cut them into 1/2-inch pieces.,Step 3Transfer the chiles to a bowl and add the onion, tomatoes, cilantro, and 1 tablespoon of the harissa. Season the salad with salt and pepper and let stand for 10 minutes.Step 4Meanwhile, brush the chicken with oil; season with salt and pepper. Grill over moderate heat, turning, until cooked through, 9 minutes. Serve the chicken with the salad and remaining harissa.
