Harissa Chicken with Zhoug Rice

Updated at: Thu, 17 Aug 2023 10:36:16 GMT

Step 1

1 COOK RICE Bring jasmine rice, 1 cup water, and about ¼ teaspoon salt to a boil in a small pot. Stir, then reduce heat to medium low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water has absorbed. O Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork. Add schug sauce* to taste. Stir to combine. Season with salt and pepper to taste. *If heat sensitive, use schug sauce sparingly, or omit entirely. 2 PREP Trim ends off radishes. Quarter lengthwise. Lay flat and slice across into quarter- moons, about ¼ inch thick. O De-stem mint; finely chop leaves. 3 MAKE VINAIGRETTE Place rice wine vinegar, honey, and about 2 tablespoons olive oil in a medium bowl. Season with granulated garlic, about ¼ teaspoon salt, and a pinch of pepper. Whisk to combine. 4 SEASON & COOK CHICKEN O Pat chicken cutlets dry with paper towels. Season with harissa seasoning*, salt, and pepper. O Heat about 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add chicken to hot pan. Cook 4-6 minutes on each side, or until fully cooked. O Transfer chicken to a cutting board. *If heat sensitive, use harissa seasoning sparingly. 5 COOK VEGGIES O Heat about 1 tablespoon cooking oil in a medium sauté pan over medium-high heat. Add radishes, peas, and yellow onions and ginger to hot pan. Season with about ¼ teaspoon salt and a pinch of pepper. Stir to combine. Cook 4-6 minutes, or until peas are warmed through and radishes are tender, stirring occasionally. 6 PLATE YOUR DISH O Cut chicken cutlets into 5-6 slices each. O Divide rice with schug sauce between plates. Top with sautéed peas and radishes. Shingle harissa-spiced chicken over veggies. Drizzle with rice wine vinaigrette to taste. Garnish with mint. Enjoy!

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