Harissa-Maple Chicken & Orzo Salad with Carrots & Salsa Verde

Harissa-Maple Chicken & Orzo Salad

with Carrots & Salsa Verde

30 MIN
2 Servings
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From the Test Kitchen

To accompany seared chicken spiced with fragrant, herby za’atar (a traditional Middle Eastern blend), we’re tossing together tender orzo pasta and sautéed vegetables with our flavor-packed salsa verde, which highlights parsley, capers, garlic, and more.
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Dietary Information

Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
fresh
ingredients
Harissa-Maple Chicken & Orzo Salad with Carrots & Salsa Verde
Title
  • ¾ lb Boneless, Skinless Chicken Thighs
  • 4 oz Orzo Pasta
  • 6 oz Carrots
  • 1 Red Onion
  • ⅓ cup Salsa Verde
  • 1 Tbsp Red Harissa Paste
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. In a bowl, whisk together the harissa paste and maple syrup

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Cook the chicken:
3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a plate. 

**An instant-read thermometer should register 165°F.

Cook the vegetables:
4 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked vegetables and salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken and sauce. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. In a bowl, whisk together the harissa paste and maple syrup

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Cook the pasta:
Cook the chicken:
3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a plate. 

**An instant-read thermometer should register 165°F.

4 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

Cook the vegetables:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked vegetables and salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken and sauce. Enjoy! 

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