Experience global fusion at its best! Juicy chicken is marinated in our bold Fire Kiss Harissa Blend, grilled to perfection, and paired with soft Zimbabwean sadza fried greens and chakalaka – a celebration of flavor and culture for your festive table.
Harissa Grilled Chicken with Sadza combines Zimbabwean comfort with North African spice. The smoky, chili-rich harissa paste infuses the grilled chicken with bold flavor, while Sadza balances it with hearty, earthy notes that have been a staple in Zimbabwe for generations.
Harissa paste brings a spicy kick from North African chilies. Lemon juice tenderizes the chicken and brightens the smoky flavor. Sadza, made with finely ground maize meal, is mild and creamy—perfect for soaking up the flavorful chicken juices.
Harissa Grilled Chicken with Sadza
Equipment
- Pot with lid for sadza
- Grill pan, or braai to cook chicken
- Pot or saute pan to fry the greens
Ingredients
- 8 chicken thighs boneless, skinless
- 4 tablespoons Fire Kiss Harissa Blend or Sahara Sunset Rub
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Salt to taste
Sadza
- 3 cups maize meal for sadza
- 4 1/2 cups water for sadza
- 1/2 tsp Salt
Greens
- 1/2 onion chopped
- 1/2 tomato chopped
- 3 bunches leafy greens (eg kale) sliced
Instructions
- Mix olive oil, Harissa Blend, lemon juice, garlic, salt, and pepper. Marinate chicken for 20–60 min or overnight.
- Grill or pan-fry chicken on medium-high until cooked through (about 8 min per side). Set aside & keep warm.
- For sadza: Bring water to boil, stir in maize meal, cook and stir until thick, cover 10 min.
- Make greens: Saute onions for 2 minutes, add sliced greens and fry until just starting to wilt, add chopped tomatoes and cook until tomatoes are soft. season to taste.
- Serve chicken, sadza, with fried greens on the side. Add additional sides (eg Chakalaka) for an even more tasty meal,
Notes
Serving Ideas
Serve your Harissa Chicken with a cooling side of cucumber and mint salad or a dollop of yogurt. For an even richer Zimbabwean touch, serve with sautéed leafy greens such as spinach or kale. You can also bake the chicken instead of grilling for softer texture.
Each serving provides a good balance of protein and carbohydrates, making it filling yet healthy. Leftovers keep for up to three days in the fridge; reheat gently in a pan or oven to keep the chicken moist.