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.)

View Full Nutrition

fresh

ingredients

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

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.

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.

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!