Harissa Chicken with Crispy Quinoa and Quick-Pickled Radishes
Ingredients
- 1½ poundschicken breasts
- 3 tablespoonsharissa paste
- 3 tablespoonsolive oil
- 1 tablespoonhoney
- 1lime
- 1 cupquinoa
- 2 cupschicken broth
- 6radishes
- 2 tablespoonsapple cider vinegar
- ½ teaspoonkosher salt
- ¼ teaspoonred pepper flakes
- ·cilantro
Prep
- 01
Juice 1 lime and set aside.
- 02
Slice 6 radishes thinly.
- 03
Roughly chop a small handful of cilantro for garnish.
Method
- 01
In a small bowl, whisk together harissa paste, 1 1/2 tablespoons olive oil, honey, and the juice of 1 lime. Rub this mixture all over the chicken breasts and let sit while you prep the other ingredients.
- 02
In a medium saucepan, bring chicken broth to a boil. Add quinoa and 1/4 teaspoon salt, stir once, reduce heat to low, cover, and cook for 15 minutes until the liquid is absorbed.
- 03
While the quinoa cooks, heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the harissa-coated chicken and cook for 6 to 7 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F. Transfer to a cutting board and let rest for 5 minutes.
- 04
While the chicken rests, slice the radishes thinly and toss them in a small bowl with apple cider vinegar, red pepper flakes, and the remaining 1/4 teaspoon salt. Let sit for 2 minutes.
- 05
Slice the chicken into thick strips. Fluff the cooked quinoa with a fork and divide among serving bowls. Top with chicken, spoon the pan juices over it, and finish with the quick-pickled radishes and fresh cilantro.
Spice Tips
Harissa brings complex heat and smokiness — if you like it even spicier, add 1/2 teaspoon of cayenne pepper to the paste mixture. For a gentler version, reduce harissa to 2 tablespoons and add 1 tablespoon Dijon mustard for depth without as much fire. A drizzle of sriracha or hot sauce at the table lets eaters adjust their own heat.
The quick-pickled radishes add brightness and crunch — they're essential to the balance of the dish. The harissa can be swapped for sriracha if you prefer a different heat profile, though the depth will shift. Leftovers reheat well, though the radishes are best eaten fresh.