Honey-Harissa Chicken Bowl

30m
Serves 1
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Directions

  1. 1Combine chicken thighs with harissa, honey, lemon juice, olive oil, and spices. Marinate for at least 30 minutes.
  2. 2Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the chicken and broccoli on the sheet. Toss the broccoli with oil, za'atar, salt, and pepper.
  3. 3Roast for 25 minutes, then broil for 5-6 minutes.
  4. 4Whisk together tahini, rice vinegar, sesame oil, sesame seeds, grated ginger, olive oil, oregano, coriander, salt, and pepper.
  5. 5Add cabbage, carrot, cucumber, scallions, and cilantro to the dressing. Toss well.
  6. 6Slice the cooked chicken and serve over rice with slaw and broccoli.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp harissa paste
  • 2 tbsp honey
  • 1 lemon juice
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp paprika
  • 2 tsp oregano
  • 0.5 tsp black pepper
  • 0.5 tsp coriander
  • 0.5 tsp cumin
  • 0.25 tsp cardamom
  • 2 cups broccoli florets
  • 1 tbsp neutral oil
  • 1 tsp za'atar
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups red cabbage
  • 1 carrot
  • 0.5 English cucumber
  • 2 scallions
  • 0.25 cup cilantro
  • 0.25 cup parsley
  • 2 tbsp tahini
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 inch ginger
  • 2 tbsp olive oil
  • 2 tsp oregano
  • 0.5 tsp coriander
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cooked white rice

Equipment

ovenbaking sheetparchment paperknifegratermixing bowl