Harissa Chicken Paillard Recipe

Prepare and pound chicken

Trim fat from each chicken breast and place between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/4 inch (6 mm). This creates a paillard for quick, even cooking.

Make marinade

In a shallow dish, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons rose harissa paste, minced garlic (finely minced from the 2 cloves), smoked paprika, ground cumin, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper until smooth.

Marinate

Place the pounded chicken in the dish with the marinade and turn to coat both sides evenly. Cover and refrigerate for 20–30 minutes (up to 2 hours if time allows). If short on time, 20 minutes is sufficient because the chicken is thin.

Cook chicken

Heat a large heavy skillet or grill pan over medium-high heat until very hot. Add a light brush of oil or spray. Cook each chicken paillard 2–3 minutes per side, until well browned and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Avoid overcooking—thin paillards cook quickly. Transfer cooked chicken to a plate and let rest 5 minutes.

Mix yogurt sauce

While the chicken marinates or cooks, combine 1 cup Greek yogurt, 1 teaspoon rose harissa paste, 2 tablespoons chopped cilantro, 2 tablespoons chopped mint, 1 teaspoon lemon juice, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Stir until smooth and taste; adjust seasoning or harissa level to your preference. Chill until ready to serve.

Prepare avocados

Halve, pit and peel the avocados. Slice each half into 6–8 slices. Toss lightly with 1 teaspoon lemon zest, 1 tablespoon lemon juice and 1/2 teaspoon sea salt to prevent browning and brighten flavor.

Warm barberries (optional)

To soften the dried barberries and intensify flavor, place 3 tablespoons dried barberries in a small bowl and cover with 1–2 tablespoons warm water for 5 minutes, then drain. Alternatively, briefly toast them in a dry skillet over medium heat for 1 minute to bring out aroma. Be careful, they can pop quickly.

Slice chicken for serving

After resting, slice each chicken paillard diagonally into 3–4 strips for easy plating.

Plate

Arrange sliced chicken on a serving platter or individual plates. Fan avocado slices alongside the chicken. Spoon dollops or a smear of rose harissa herb yogurt across the chicken and plate. Scatter rehydrated or toasted barberries and toasted nuts over the top. Drizzle with 1 tablespoon extra-virgin olive oil and garnish with microgreens or baby arugula if using.