First, we’ll start with the Harissa rub. To make, and there are easier ways to prepare, but this is the most flavorful, you start with actual spice seeds. You roast the seeds and then ground them up. And therein lies the problem… Grinding.

When I prepared this meal over 3 1/2 years ago I didn’t own a food processor or coffee grinder, because I lived in Manhattan and unless your name is Bloomberg you don’t really have the kind of space that allows for such “frivolous” appliances, and in some case your current appliances are even used in fact for storage.

Harissa Roasted Chicken

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1/3 cup Harissa (recipe listed below)
  • 4 Boneless, skinless Chicken Breasts
  • 1 large Grapefruit (sectioned)
  • 2 Hass Avocados (peeled, pitted, and sectioned)
  • 4 teaspoons Extra Virgin Olive Oil
  • 1 bag Frozen Cauliflower Rice (or whole head of cauliflower)
  • 1 medium Lime (juiced)
  • 2 teaspoons Fresh Cilantro (chopped)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Cumin Seeds
  • 1/2 teaspoon Caraway Seeds
  • 1/2 teaspoon Coriander Seeds
  • 1/2 teaspoon Anise Seeds
  • 1/2 teaspoon Fennel Seeds
  • 2 tablespoons Sweet Paprika (ground)
  • 1 teaspoon Cayenne (ground)
  • 1 teaspoon Red Chili Flakes
  • 1 teaspoon garlic (minced, about 1 clove)
  • 1 1/2 tablespoons Fresh Lime Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 teaspoon Sea Salt
  1. Instructions
  2. Preheat the oven to 400 degrees.
  3. Place the Cumin, Caraway, Coriander, Anise, and Fennel in a small skillet and roast over medium heat until the seeds become fragrant. About 1 to 2 minutes. Remove from stove and place in a coffee grinder (which I prefer), food processor, or blender (don’t work the best but will still work if you have a high powdered one). Grind the seeds until they reach a powder like substance.
  4. Place the ground seeds and the Sweet Paprika, Cayenne, Red Chili Flakes, Garlic, Lime Juice, 1/4 cup of Olive Oil, and Salt into a small bowl and whisk together until well combined.
  5. Rub about 1 tablespoon of Harissa on each Chicken breast (for a stronger flavor let sit for 2 hours or in the fridge overnight, but not necessary). Place on a rimmed baking sheet lined with parchment and roast for about 20 to 25 minutes or until chicken reached 160 degrees.
  6. While the chicken is roasting place the frozen Cauliflower Rice in a medium saucepan and steam until soft. Add the fresh Lime Juice, Cilantro, and 1 tablespoon of Olive Oil.
  7. Layer each plate with the cilantro lime cauliflower rice and place a chicken breast on top. Decorate the rest of the plate with sliced Avocado and Grapefruit.