Harissa Honey Chicken with Za'atar Roasted Broccoli and Sumac Slaw
By Jille van der Togt
A flavorful Mediterranean-inspired dish featuring spicy-sweet harissa chicken, roasted za'atar broccoli, and a fresh tahini-dressed vegetable slaw.
- Prep
- 30min
- Cook
- 31min
- Total
- 1h 1min
- Difficulty
- medium
- Servings
- 4
Ingredients
Method
- 1
Combine chicken thighs with harissa, honey, lemon juice, olive oil, and spices. Let marinate for at least 30 minutes or prepare the slaw while it sits.
- 2
Preheat the oven to 218°C (425°F) (220°C). Line a baking sheet with parchment paper. Arrange the chicken thighs on one side and the broccoli florets on the other. Toss the broccoli with oil, za’atar, salt, and black pepper. Roast for 25 minutes, then broil for 5-6 minutes at end.
- 3
Whisk together tahini, rice vinegar, sesame oil, sesame seeds, grated ginger, olive oil, oregano, coriander, salt, and black pepper. Add the cabbage, carrot, cucumber, scallions, cilantro, and parsley. Toss well and serve with cooked white rice.
Nutrition
- Calories
- 574kcal
- Protein
- 40.4g
- Carbs
- 44.6g
- Fat
- 27.1g
- Fiber
- 4.4g
- Sugar
- 12.6g
White rice quantity was not specified; assumed 1/2 cup cooked rice per serving (2 cups total).
Salt, seasonings, and garnish herbs (cilantro, parsley) were excluded from nutritional totals.
Assumed boneless skinless chicken thighs were trimmed of visible fat before cooking.