Harissa Cashew Butter Chicken Saute

Harissa Cashew Chicken

1 Red & 1 Green Bell Pepper (Sliced)

1 Yellow Onion Sliced

1 lb skinless/boneless Chicken breast (sliced)

1/4 cup Harissa Cashew Butter 

Salt to taste

Pour about a tbsp of vegetable oil in a saute pan on medium-high heat. When oil warm, add onions and saute for a couple minutes. Add bell peppers stirring occasionally to soften but not to get color. Add a pinch of salt to each step. Once the vegetables are not quite cooked but getting soft (about 3-5 minutes), add the chicken breast.

Continue stirring and cooking until chicken appears to be mostly cooked through. Add the Harissa Cashew Butter. There should be some liquid in the bottom of the pan from the saute, if not add a little water to thin . Cook until the chicken is cooked through and sauce has just slightly thickened. Serve over rice or couscous and enjoy immediately!

Michael KanterComment