Harissa Honey-Glazed Chicken
Servings
1 397-g serving
Prep Time
2 minutes
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Ingredients
- 227 g. Skin-On Chicken Drumsticks
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 14 g. Extra Virgin Olive Oil
- 28 g. Recipe: Harissa Honey Glaze
- 85 g. Couscous Salad with Feta and Mint
- 57 g. Recipe: Toum Sauce
- 2 g. Rainbow Microgreens
Recipe Preparation
- Preheat a char-grill to high heat.
- Season the chicken with salt and pepper and rub with olive oil.
- Grill the chicken for about 4 minutes per side, or until the chicken reaches an internal temperature of 68°C (155°F).
- Apply half of the glaze to the chicken and continue to grill so the glaze caramelizes slightly.
- Remove the chicken when the internal temperature reaches 74°C (165°F), and transfer to a sheet tray for plating.
- Place the couscous salad on a plate, followed by the chicken. Add the remaining glaze to the chicken.
- Spoon the toum into a tight mound and create a well with walls of the sauce on each side.
- Garnish with microgreens and serve.
English 
French 
