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.

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