Ingredients
F
For the Chicken
b
1 ½ lbs boneless, skinless chicken thighs
h
2 tbsp harissa paste
h
2 tbsp honey
J
1 Juice of lemon
o
2 tbsp olive oil
S
Salt to taste
p
1 tsp paprika
o
2 tsp oregano
b
½ tsp black pepper
c
½ tsp coriander
c
½ tsp cumin
c
¼ tsp cardamom
F
For the Za’atar Roasted Broccoli
b
2 cups broccoli florets
n
1 tbsp neutral oil
z
1 tsp za’atar
S
Salt & black pepper, to taste
F
For the Sumac Slaw
r
2 cups red cabbage, thinly sliced
m
1 medium carrot, julienned
E
½ English cucumber, sliced into matchsticks
s
2 scallions, thinly sliced
c
¼ cup cilantro, roughly chopped
p
¼ cup parsley, roughly chopped
F
For the Tahini Ginger Dressing
t
2 tbsp tahini
r
1 tbsp rice vinegar
s
1 tbsp sesame oil
s
1 tbsp sesame seeds
p
1 inch piece ginger, grated
o
2 tbsp olive oil
o
2 tsp oregano
c
½ tsp coriander
S
Salt & black pepper, to taste
F
For Assembly
C
Cooked white rice
Directions
1
Combine chicken thighs with harissa, honey, lemon juice, olive oil, and spices listed. Let marinate for at least 30 minutes or prepare the slaw while it sits.
b
1 ½ lbs boneless, skinless chicken thighs
h
2 tbsp harissa paste
h
2 tbsp honey
J
1 Juice of lemon
o
2 tbsp olive oil
p
1 tsp paprika
o
2 tsp oregano
b
½ tsp black pepper
c
½ tsp coriander
c
½ tsp cumin
c
¼ tsp cardamom
2
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the chicken thighs on one side and the broccoli florets on the other. Toss the broccoli with oil, za’atar, salt, and black pepper. Roast for 25 minutes, then broil for 5-6 minutes at end.
b
1 ½ lbs boneless, skinless chicken thighs
b
2 cups broccoli florets
n
1 tbsp neutral oil
z
1 tsp za’atar
S
Salt & black pepper, to taste
3
Whisk together tahini, rice vinegar, sesame oil, sesame seeds, grated ginger, neutral oil, oregano, coriander salt, and black pepper. Add the cabbage, carrot, cucumber, scallions, and cilantro. Toss well.
t
2 tbsp tahini
r
1 tbsp rice vinegar
s
1 tbsp sesame oil
s
1 tbsp sesame seeds
p
1 inch piece ginger, grated
n
1 tbsp neutral oil
o
2 tsp oregano
c
½ tsp coriander
S
Salt & black pepper, to taste
r
2 cups red cabbage, thinly sliced
m
1 medium carrot, julienned
E
½ English cucumber, sliced into matchsticks
s
2 scallions, thinly sliced
c
¼ cup cilantro, roughly chopped
