Chicken

Honey Harissa Chicken Bowls

Name: Honey Harissa Chicken Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 ¼ lb boneless skinless chicken thighs, thinly sliced; 1 tablespoon olive oil; 1 tablespoons harissa; 1 teaspoon each smoked paprika, dried thyme and garlic powder; 1 teaspoon honey; ½ teaspoon each kosher salt and pepper; Olive oil cooking the chicken; 2 tablespoons butter; 2 tablespoons honey; 1 tablespoon harissa; 2 tablespoons fresh lemon juice; 2 medium sweet potatoes, cubed; 1 tablespoon olive oil; 1 teaspoon each smoked paprika, dried thyme and garlic powder; ½ teaspoon kosher salt and pepper; Cooked brown rice* (see note for method); Pickled red onions; Cucumbers, thinly sliced; Avocado, thinly sliced; Harissa Aioli; Fresh herbs like parsley, mint or basil; Lemon wedges

4 servings

servings

20 minutes

active time

50 minutes

total time

Start Cooking

Ingredients

1 ¼ lb boneless skinless chicken thighs, thinly sliced

1 tablespoon olive oil

1 tablespoons harissa

1 teaspoon each smoked paprika, dried thyme and garlic powder

1 teaspoon honey

½ teaspoon each kosher salt and pepper

Olive oil cooking the chicken

2 tablespoons butter

2 tablespoons honey

1 tablespoon harissa

2 tablespoons fresh lemon juice

2 medium sweet potatoes, cubed

1 tablespoon olive oil

1 teaspoon each smoked paprika, dried thyme and garlic powder

½ teaspoon kosher salt and pepper

Cooked brown rice* (see note for method)

Pickled red onions

Cucumbers, thinly sliced

Avocado, thinly sliced

Harissa Aioli

Fresh herbs like parsley, mint or basil

Lemon wedges

Directions

Marinate the chicken

in a medium bowl, combine thinly sliced chicken thighs with the olive oil, harissa, spices, honey, salt and pepper. Toss to combine and place in the fridge to marinate for 30 minutes, up to 24 hours.

Sweet potatoes

while the chicken is marinating prep your sweet potatoes and other elements (cucumber, pickled onion, aioli) Preheat oven to 425 degrees. Cube the sweet potatoes and spread them in a single layer on a parchment-lined or well-greased baking sheet. Drizzle the potatoes with olive oil and sprinkle on the spices, salt and pepper. Use your hands to get the sweet potatoes evenly coated with seasonings and oil. Roast for 25 minutes total. During the last 3 minutes of cook time, switch your oven to broil for even better color and crispiness.

Cook the chicken

in a cast iron skillet or other heavy-bottomed skillet, add a swish of olive oil over medium heat. Use a paper towel to blot some moisture from the chicken. When the oil is hot add the chicken in an even layer, try not to overcrowd the pan. Increase heat to medium/high. Let the chicken cook undisturbed for 2-3 minutes per side, for a total of about 8-10 minutes. Chicken is very lean and releases quite a bit of water while cooking- you may want to blot up a little of the moisture with a paper towel so the chicken can develop a nice sear instead of steaming/boiling in its own juices. When the chicken is nicely browned turn the heat to medium low.

Sauce it up

add the butter, honey and harissa to the skillet and toss to combine. Let simmer for 1-2 minutes until the sauce coats and clings to the chicken. Finish with lemon juice.

Assembly

add a big spoonful of brown rice to a serving bowl. Top with honey harissa chicken, cucumber, avocado, pickled red onions, roasted sweet potato and fresh herbs. Drizzle with harissa aioli. This is a good dinner day.

Nutrition

Serving Size

1/4 recipe (nutrition ca

Calories

602

Total Fat

24.3 g

Saturated Fat

6.9 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

121.8 mg

Sodium

398.9 mg

Total Carbohydrate

69.4 g

Dietary Fiber

8.4 g

Total Sugars

14.9 g

Protein

28.9 g