Harissa Chicken Lettuce Wraps with Pistachio Lime Yogurt
I credit Molly Baz for developing the bones of this recipe, but I have adapted it to be simpler and healthier. I love her recipes, but she has a knack for adding a stick of butter or a cup of nuts on a whim when it’s not really needed.
PREP FYI*: the chicken needs to be marinated, at least a few hours but a day ahead will yield the most flavor.
TOOLS: ideally you need a grill and a food processor. If you don’t have access to a grill, the chicken can be cooked on a cast iron grill pan. A regular skillet will work in a pinch. If you don’t have a food processor, a magic bullet or blender will do, it will just be less chunky/paste-y and more fully blended.
Serves 3
INGREDIENTS:
1 lb boneless skinless chicken breasts or thighs
3/4 cup whole milk Greek yogurt (nonfat or otherwise works fine)
3 T harissa paste (I like Mina) - make sure it’s spicy and it’s just olive oil and spices (means it’s high quality), no soybean/canola/sunflower/safflower or other additives
1/2 cup roasted salted pistachios (I use Wonderful lightly salted)
8 baby dill pickles
2 boxes butter lettuce, leaves stripped away, washed and dried
1 lime
6 garlic cloves
1/2 cup fresh dill leaves (1 solid bunch)
Organic extra virgin olive oil
Red wine vinegar
STEPS:
In a medium bowl, whisk together harissa paste, 6 grated/finely minced garlic cloves, 2 T red wine vinegar, 2 T olive oil.
Pat chicken dry and season with salt and pepper. Add to the marinade and toss to coat evenly. Refrigerate until ready to grill (ideally a day ahead but minimum a few hours).
Make pistachio yogurt. Add pistachios to processor/blender and blitz until finely chopped. Add 1 grated/finely minced garlic clove, zest and juice of the lime, and 2 T olive oil. Process until a coarse paste forms. Scrape down the sides with a spatula as needed. Add yogurt and pulse until creamy. Season with salt and transfer to a serving bowl.
Preheat the grill to medium high. Temperature should be around 500-600 F. Once hot, use tongs to lay chicken across the grates and cook (covered), turning once, 5-7 min a side for breasts (depending on their size) and 4-5 min a side for thighs. When done, transfer to a plate to rest.
Slice baby dill pickles crosswise thinly into little rounds. Lay washed and dried butter lettuce leaves on a platter. Slice chicken into 1/2” strips. Add dill to a small bowl.
Create a serving station or serve family style with the lettuce wraps, chicken, pistachio yogurt, fresh dill, pickles, and extra harissa if desired. For best results, layer yogurt on the base of the butter lettuce AND on top of the filling.
Enjoy!
