Ingredients:

Harissa Chicken Thighs

• 1 1/2 lbs boneless skinless chicken thighs

• 4 Tablespoons olive oil divided

• 2 Tablespoons Harissa paste

• 1 Tablespoon honey

• Juice from 1/2 a lemon

• 2 cloves garlic minced

• 1 teaspoon kosher salt

• 1/4 teaspoon black pepper

Harissa Vinaigrette

• 1/4 cup good quality extra virgin olive oil

• 2 Tablespoons Harissa paste adjust to desired spice level

• 2 Tablespoons lemon juice (1/2 lemon)

• 1/2 teaspoon onion powder

• 2 garlic cloves minced (or 1/2 teaspoon garlic powder)

• 1 teaspoon kosher salt

Bowls

• 2 cups Cooked Basmati rice

• 1 Ripe avocado sliced

• Pickled red onions to taste

• Crumbled feta

• Marinated cucumbers and tomatoes store-bought or homemade

• Hummus to taste

• Pita Chips pita bread, or naan for serving

Instructions

Make the chicken:

1. Toss the chicken in a medium bowl or a large plastic bag with 2 Tablespoons of olive oil, Harissa, honey, lemon juice, garlic, salt, and pepper. Cover and marinate in the refrigerator for at least 30 minutes or overnight.

2. Add chicken to grill and cook about 3-5 minutes on each side.

3. Prep the toppings. This is a good time to make and prep the toppings while the chicken is marinating. Cook the rice according to the package directions and prep all of your desired toppings.

Make the vinaigrette: 

1. Add all of the vinaigrette ingredients to a medium jar and whisk to combine or close the lid and shake well. Transfer to the refrigerator to chill while you make the chicken.

Make the bowls:

1. Add rice, and desired toppings to serving bowls. Use a sharp knife to roughly chop the chicken and arrange them in the bowls. Drizzle with prepared vinaigrette and serve with warm pita bread.