Honey-Harissa Chicken with Zucchini Ribbon Salad
Kick off Week 31 with a vibrant fusion of smoky North African spice and refreshing summer produce. This dish perfectly balances the heat of harissa-glazed chicken with a crisp, zesty zucchini carpaccio, making it an exciting departure from your typical weeknight routine.
Ingredients
- Chicken thighs, boneless and skinless600 g
- Harissa paste2 tbsp
- Honey1 tbsp
- Zucchini (large)2 pcs
- Lemon juice2 tbsp
- Extra virgin olive oil3 tbsp
- Feta cheese100 g
- Roasted pistachios, crushed50 g
- Fresh mint leaves0.5 bunch
- Salt and black pepper1 to taste
Instructions
In a bowl, whisk together the harissa paste, honey, and one tablespoon of olive oil. Season the chicken thighs with salt and toss them in the marinade until evenly coated.
Using a vegetable peeler, shave the zucchinis into long, thin ribbons. Stop when you reach the seedy core. Place ribbons in a bowl and toss gently with lemon juice, the remaining olive oil, and a pinch of salt.
Heat a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until deeply caramelized and cooked through. Let the chicken rest for 3 minutes before slicing.
To the zucchini ribbons, add the crumbled feta cheese, crushed pistachios, and hand-torn mint leaves. Toss lightly to combine the flavors.
Divide the fresh zucchini salad among four plates and top with the sliced honey-harissa chicken. Drizzle any remaining pan juices over the meat and serve immediately.
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