Harissa-Fig Chicken Thighs & Orzo Salad with Carrots & Salsa Verde
Customer Favorite

Harissa-Fig Chicken Thighs & Orzo Salad

with Carrots & Salsa Verde

Group Created with Sketch. 30 min
Mediterranean i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 770 Cals/serving
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To accompany seared chicken spiced with fragrant, herby za’atar (a traditional Middle Eastern blend), we’re tossing together tender orzo and sautéed vegetables with our flavor-packed salsa verde, which highlights a blend of parsley, capers, garlic, and more. For a smoky-sweet finish, we’re topping it all with sauce of red harissa paste, fig spread, and apple cider vinegar.

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ingredients
Harissa-Fig Chicken Thighs & 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
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Fig Spread
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
tried-and-true
kitchen tools
step-by-step
instructions
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, fig spread, and vinegar. Season with salt and pepper.

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 the za’atar. 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. Cover with foil to keep warm.

* 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!

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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, fig spread, and vinegar. Season with salt and pepper.

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 the za’atar. 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. Cover with foil to keep warm.

* 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!