Harissa Honey Chicken with Za'atar Roasted Broccoli and Sumac Slaw
A flavorful Mediterranean-inspired dish featuring spicy-sweet harissa chicken, roasted za'atar broccoli, and a fresh tahini-dressed vegetable slaw.
30
Prep (min)
31
Cook (min)
61
Total (min)
Servings
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.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs
- 2 tbsp harissa paste
- 2 tbsp honey
- 1 lemon, juiced
- 2 tbsp olive oil
- to taste salt
- 1 tsp paprika
- 2 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/4 tsp cardamom
- 2 cup broccoli florets
- 1 tbsp neutral oil
- 1 tsp za’atar
- 2 cup red cabbage, thinly sliced
- 1 medium carrot, julienned
- 1/2 English cucumber, sliced into matchsticks
- 2 scallions, thinly sliced
- 1/4 cup cilantro, roughly chopped
- 1/4 cup parsley, roughly chopped
- 2 tbsp tahini
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 piece ginger, grated
- white rice, cooked
Instructions
- 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 425°F (428°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.
Recipe by Jille van der Togt