Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Harissa-Maple Chicken & Orzo Salad
with Carrots & Salsa Verde
30 MIN
2 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. To serve with juicy chicken thighs 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.
Get Cooking-
NutritionPER SERVING
-
Calories780 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
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
-
2 Tbsps Spicy Maple Syrup
- 1 Tbsp Za'atar Seasoning (Sumac, Marjoram, Oregano, Thyme, Sesame Seeds & Salt)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Fill a medium pot 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, 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:
While the pasta cooks, 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.
* An instant-read thermometer should register 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!
6
Make ahead modifications:
Prepare as directed, except rinse the cooked pasta under cold water at the end of Step 2. If desired, slice the cooked chicken crosswise. Transfer the finished pasta to an airtight container; top with the cooked chicken and sauce. Cool, uncovered, then cover and refrigerate. Serve as directed. Enjoy!
1
Prepare the ingredients & make the sauce:
Fill a medium pot 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, 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:
While the pasta cooks, 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.
* An instant-read thermometer should register 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!
6
Make ahead modifications:
Prepare as directed, except rinse the cooked pasta under cold water at the end of Step 2. If desired, slice the cooked chicken crosswise. Transfer the finished pasta to an airtight container; top with the cooked chicken and sauce. Cool, uncovered, then cover and refrigerate. Serve as directed. Enjoy!
Tips from Home Chefs