Spicy Harissa-Maple Glazed Chicken with Quinoa Tabbouleh and Avocado Cream
This unique fusion-style chicken recipe combines the bold flavors of North African harissa with the sweetness of maple syrup, served alongside a refreshing quinoa tabbouleh and a creamy avocado sauce. It's a vibrant dish that brings together diverse culinary influences for a delightful dinner experience.
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Preheat your oven to 400°F (200°C).
In a small bowl, mix together 3 tablespoons of harissa paste, 2 tablespoons of maple syrup, and 1 tablespoon of olive oil to create the glaze.
Season 4 chicken thighs with salt and pepper, then brush the harissa-maple glaze generously over the chicken.
Place the glazed chicken on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and has a nice caramelized finish.
While the chicken is roasting, rinse 1 cup of quinoa under cold water and cook it according to package instructions, usually about 15 minutes.
In a large bowl, combine the cooked quinoa, 1 cup of diced cucumber, 1 cup of diced tomatoes, 1/4 cup of finely chopped parsley, the juice of 1 lemon, and salt to taste to make the tabbouleh.
For the avocado cream, blend 1 ripe avocado, 1/4 cup of Greek yogurt, the juice of 1 lime, and a pinch of salt until smooth and creamy.
Once the chicken is done, let it rest for 5 minutes before slicing.
Serve the sliced chicken over a bed of quinoa tabbouleh, drizzled with avocado cream, and garnish with extra parsley if desired.
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