CAVA Honey Harissa Chicken (Print Version)
# Ingredients:
→ Honey Harissa Chicken Thighs
01 -
1 1/2 lbs boneless skinless chicken thighs
02 -
4 tablespoons olive oil, divided
03 -
2 tablespoons Harissa paste
04 -
1 tablespoon honey
05 -
Juice from 1/2 a lemon
06 -
2 cloves garlic, minced
07 -
1 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
→ Hot Harissa Vinaigrette
09 -
1/4 cup extra virgin olive oil
10 -
2 tablespoons Harissa paste
11 -
2 tablespoons lemon juice (1/2 lemon)
12 -
1/2 teaspoon onion powder
13 -
2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
14 -
1 teaspoon kosher salt
→ Bowl and Toppings
15 -
2 cups cooked Basmati rice (1 cup uncooked)
16 -
Mixed salad greens with olive oil
17 -
1 ripe avocado, sliced
18 -
Pickled red onions, to taste
19 -
Crumbled feta or Crazy feta, to taste
20 -
Marinated cucumbers and tomatoes
21 -
Hummus, to taste
22 -
Pita chips, pita bread, or naan
# Instructions:
01 -
In a medium bowl or a large plastic bag, combine the chicken thighs with 2 tablespoons of olive oil, Harissa paste, honey, lemon juice, garlic, salt, and pepper. Cover and refrigerate to marinate for at least 30 minutes or overnight.
02 -
While the chicken is marinating, cook the rice according to the package directions. Prepare the desired toppings and toss the mixed greens with a small drizzle of olive oil.
03 -
Combine all vinaigrette ingredients in a medium jar. Whisk to mix or close the lid and shake well. Transfer to the refrigerator to chill.
04 -
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot and shimmering, sear the chicken thighs smooth side down for 5-6 minutes without moving. Flip and cook for another 4-5 minutes until the internal temperature reaches 160°F. Let rest, reaching 165°F.
05 -
In serving bowls, add the greens, rice, and desired toppings. Roughly chop the chicken and arrange on top. Drizzle with the prepared vinaigrette and serve with warm pita bread.