1Combine chicken thighs with harissa, honey, lemon juice, olive oil, and spices. Marinate for at least 30 minutes.
2Combine chicken thighs with harissa, honey, lemon juice, olive oil, and spices. Marinate for at least 30 minutes.
3Combine chicken thighs with harissa, honey, lemon juice, olive oil, and spices. Marinate for at least 30 minutes.
4Preheat 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.
5Preheat 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.
6Preheat 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.
7Roast for 25 minutes, then broil for 5-6 minutes.
8Roast for 25 minutes, then broil for 5-6 minutes.
9Roast for 25 minutes, then broil for 5-6 minutes.
10Whisk together tahini, rice vinegar, sesame oil, sesame seeds, grated ginger, olive oil, oregano, coriander, salt, and pepper.
11Whisk together tahini, rice vinegar, sesame oil, sesame seeds, grated ginger, olive oil, oregano, coriander, salt, and pepper.
12Whisk together tahini, rice vinegar, sesame oil, sesame seeds, grated ginger, olive oil, oregano, coriander, salt, and pepper.
13Add cabbage, carrot, cucumber, scallions, and cilantro to the dressing. Toss well.
14Add cabbage, carrot, cucumber, scallions, and cilantro to the dressing. Toss well.
15Add cabbage, carrot, cucumber, scallions, and cilantro to the dressing. Toss well.
16Slice the cooked chicken and serve over rice with slaw and broccoli.
17Slice the cooked chicken and serve over rice with slaw and broccoli.
18Slice the cooked chicken and serve over rice with slaw and broccoli.