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

Harissa-Fig Chicken Thighs & 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 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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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Harissa-Fig Chicken Thighs & Orzo Salad with Carrots & Salsa Verde
Title
  • 12 oz Boneless, Skinless Chicken Thighs
  • 6 oz Carrots
  • 1 Red Onion
  • 4 oz Orzo Pasta
  • ⅓ cup Salsa Verde
  • 1½ Tbsps Red Harissa Paste
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Fig Spread
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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, 8 to 10 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 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. Cover with foil to keep warm.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken. 

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

Harissa-Fig Chicken Thighs & Orzo Salad

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, 8 to 10 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 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. Cover with foil to keep warm.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken. 

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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