Harissa Chicken with Cilantro

I made a Moroccan inspired meal and it was delicious.. I served with a yummy red pepper rice.. stay tuned..

• 1 pound chicken thighs, boneless and cut into 2 inch pieces
• ¼ cup harissa
• Juice of one lemon
• 1 teaspoon salt
• ½ cup cilantro, chopped
• Drizzle of olive oil
• Juice of half a lemon

Marinate the chicken pieces in the harissa, lemon juice, salt and cilantro. Refrigerate over night or for at least 2 to 3 hours. Take out of the fridge half an hour before cooking. Skewer the chicken pieces, drizzle with olive oil and broil in the oven till golden brown and cooked through. Add the lemon juice on top. Serve with rice and a salad.