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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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)
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

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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