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Harissa Moroccan Chicken w/Sweet Peppers & Olives
SUMPTUOUS SPOONFULS12Ingredients
115Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 chicken leg quarters (large, skinned)
- 1 Tbsp. harissa
- 1 tsp. sea salt
- 1 tsp. pepper
- 1 cup buttermilk
- 2 Tbsp. coconut oil
- 1/2 cup pesto (tomato, I used my Pesto Rosso recipe)
- 3/4 cup chardonnay (or other white wine)
- 1 cup salsa (medium-heat, I used my Copycat Chili's salsa recipe)
- 1/2 cup water
- 12 sweet mini peppers (sliced)
- 2 cans olives (black and/or green)
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