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CHICKEN - PAN FRY - Crispy Chicken with Harissa Tzatziki
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| The Chew Daphne [Chicken Again!!] CRISPY CHICKEN WITH HARISSA TZATZIKI | |
| 3 tablespoons | olive oil, (plus more as needed) |
| 1 large | yellow onion, (finely chopped, divided) |
| 3 cups | pulled chicken |
| 1/2 | zucchini, (sliced into thin coins) |
| 2 teaspoons | low-sodium soy sauce |
| 2 tablespoons | unsalted butter |
| 2 cups | cooked brown rice |
| 1 medium | cucumber |
| 1 cup | strained low-fat yogurt |
| 1 tablespoon | chopped parsley |
| 1 tablespoon | chopped dill |
| 2 teaspoon | harissa |
| 1 | lemon |
step-by-step directions
In a large skillet, heat olive oil over medium-high and sauté half of the onions. Season with salt and cook onions for 2-3 minutes or until slightly caramelized then add the pulled chicken in a single layer. Cooked for 2 minutes on one side without moving to get crispy. Flip and continue to cook on the second side so all the chicken is crisp. Drizzle in the soy sauce and toss to coat the mixture.
Add the zucchini and cook for 2 minutes or just until softened. Adjust seasoning to taste.
Meanwhile, melt butter and a drizzle of olive oil over medium-high heat in a skillet. Add the remaining chopped onions and sauté for 3-5 minutes until crisp and golden. Stir in the brown rice and cook until rice is slightly crispy.
In a medium bowl, stir together the cucumber, yogurt, parsley, dill and harissa. Squeeze in half the juice of a lemon and season with salt and pepper.
Serve warm chicken over brown rice pilaf with spicy harissa tzatziki. Squeeze remaining lemon over top and enjoy.
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