What's the shortcut? Harissa, a North African pepper sauce that brings the flavor (so you don't have to).
to pan. Increase heat to medium-high and cook, stirring occasionally, until tomatoes have burst and released all of their juices, and the juices have started to thicken, 8–10 minutes.Reduce heat to medium-low, bring to a simmer, and cook until chicken is just cooked through and flesh is no longer pink , and tomato sauce has thickened and a wooden spoon leaves a trail when dragged through, 6–8 minutes.
Let sit 5 minutes—this gives the meat an opportunity to reabsorb the moisture that moved to the surface while it cooked. Sounds technical, but it means your chicken will be tender and juicy.Once chicken has rested for 5 minutes, break feta planks into large pieces, scattering over skillet. Some pieces will stay intact while others will soften into the sauce a little—and that's exactly what you want.for sopping up any extra tomato sauce.
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