CAVA Honey Harissa Chicken Recipe
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken thighs
- 4 Tablespoons olive oil (divided)
- 2 Tablespoons Harissa paste ((Note 1))
- 1 Tablespoon honey
- Juice from 1/2 a lemon
- 2 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 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
- 2 cups Cooked Basmati rice (1 cup uncooked (Note 2))
- Mixed salad greens + olive oil to taste
- 1 Ripe avocado (sliced)
- Pickled red onions to taste (homemade or store-bought)
- Crumbled feta or Crazy feta to taste ((Note 3))
- Marinated cucumbers and tomatoes (store-bought or homemade (Note 4))
- Hummus to taste
- Pita Chips (pita bread, or naan for serving)
Instructions
- Marinate the chicken. 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.
- 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. Toss your greens with a small drizzle of olive oil and toss to coat.
- Make the vinaigrette. 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.
- Drizzle 2 Tablespoons olive oil in a large skillet over medium-high heat. Once it’s hot and shimmering, place the chicken thighs smooth side down and sear until deeply golden-brown, 5-6 minutes without moving. Flip and cook for another 4-5 minutes or until the internal temperature reaches about 160°F (165°F target temperature while it rests). Transfer the cooked chicken to a cutting board.
- Assemble the bowls. Add greens, 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.