How can I adjust the spice level?

The spiciness comes from harissa. To adjust the heat level simply use less harissa for less spicy and more harissa for more spicy.

What if I can’t find harissa?

It will alter the flavor profile a little, but you can sub chili garlic sauce, sriracha or gochujang. With all three of these, start with half the amount of listed harissa.

Can I use a different cut of chicken?

For best results, use boneless, skinless chicken thighs. You can also use skinless chicken breasts or ground chicken if you want to (the ground chicken you wouldn’t marinate). You could use the delicious honey harissa sauce on chicken wings but you will not be able to follow the recipe as written using chicken wings.

How should I assemble this for leftovers/meal prep?

In airtight containers, layer in brown rice, sweet potatoes and honey harissa chicken. In another smaller airtight container put a portion of cucumbers, pickled red onion, fresh herbs, lemon wedge and harissa aioli. When read to eat, heat the rice/chicken mixture and then add the fresh toppings.

Honey Harissa Chicken Bowls with harissa aioli

Name: Honey Harissa Chicken Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1.25 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

Description

Sticky sweet and spicy harissa chicken, brown rice, crispy sweet potatoes, pickled red onion, avocado and creamy harissa aioli. This is NOT your average chicken dinner!

Ingredients

Scale

Marinade

1.25 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
1/2 teaspoon each kosher salt and pepper

Sauce

Olive oil cooking the chicken
2 tablespoons butter
2 tablespoons honey
1 tablespoon harissa
2 tablespoons fresh lemon juice

Sweet potato cubes

2 medium sweet potatoes, cubed
1 tablespoon olive oil
1 teaspoon each smoked paprika, dried thyme and garlic powder
1/2 teaspoon kosher salt and pepper

Assembly

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

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Instructions

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.

Notes

To cook brown rice: rinse one cup brown basmati rice in a fine mesh strainer until the water runs clear. Add rice, 1 1/2 cups water, a big pinch of salt and 1/2 tablespoon butter to a medium saucepan and bring to a boil. Once it reaches a boil, reduce heat to low and cover with a tight-fitting lid. Simmer for thirty minutes, turn the heat off and without removing the lid, let it sit for another 5-10 minutes. Remove lid and fluff with a fork.

Refer to above blog post for ingredient substitute information and answers to frequently asked questions.

 Nutrition information is an estimate and may vary slightly.

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Nutrition

Serving Size: 1/4 recipe (nutrition calculated with 2/3 cup cooked brown rice + 2 tablespoons aioli)
Calories: 602
Sugar: 14.9 g
Sodium: 398.9 mg
Fat: 24.3 g
Carbohydrates: 69.4 g
Fiber: 8.4 g
Protein: 28.9 g
Cholesterol: 121.8 mg