CAVA Harissa Honey Chicken

Great

% Daily Values based on a 2,000 calorie diet

Step 1

FOR THE HARISSA MARINADE

Step 2

Make the Marinade: Add the harissa sauce, olive oil, lemon juice, salt, garlic powder, smoked paprika, cumin, coriander, and one tablespoon of the honey to a large bowl or ziplock bag.

Step 3

Prep the Chicken: Trim the fat off then cut each of the boneless skinless chicken breasts down into smaller chunks - about 4 thin pieces per breast to ensure that the chicken cooks evenly. (If you're making harissa chicken thighs rather than breasts, you do not need to cut them down into smaller pieces.)

Step 4

Marinate the Chicken: Marinate the spicy chicken at least four hours if you can - although one hour works just fine if you're in a pinch. When you're ready to cook it, allow it to come to room temperature for at least 30 minutes to get the most tender chicken imaginable.

Step 5

STOVETOP METHOD

Step 6

Heat up a large skillet over medium-high heat. Once the skillet is smoking, add 2 tablespoons of olive oil and move it around to coat the cook surface.

Step 7

Carefully add half of the chicken, and cook for a about 5 minutes on each side so that there is a nice sear on the outter crust.

Step 8

If the juices aren't running clear after being cooked on both sides, turn the heat down to low for an additional few minutes to ensure that the chicken is cooked through.

Step 9

Once the meat thermometer reaches an internal temperature of 165F degrees, then it's time to pull the chicken out of the frying pan and let it rest. Repeat the process for the second half of the chicken.

Step 10

After a few minutes of resting, cut the chicken into bite size pieces and drizzle with the remaining honey. Toss everything together and taste - seasoning with more kosher salt and black pepper if needed.