Harissa Honey Ginger Chicken Place the cubed chicken into a large ziplock bag. Add the Harissa Olive Oil, Honey Ginger White Balsamic, grated garlic, ginger paste, lemongrass paste, salt and pepper. Allow to marinate for at least 1 hour but overnight is best.
Remove the chicken from the refrigerator 30 minutes before cooking. Skewer each piece of chicken onto the wooden or metal stick (if you plan on grilling them). You can also bake or pan sear them, which does not require you to skewer them.
Grill Cook over a high medium-heat for 13-15 minutes (or until internal temperature reaches 165°F), rotating so each side gets grill marks.
Sauté Heat a large skillet over medium-high heat and sauté the cubed chicken for 15-18 minutes until cooked through.
Bake Preheat the oven to 375°F. Bake the chicken for 20-25 minutes or until internal temperate reaches 165°F.
Yogurt Sauce In a small bowl, combine the yogurt, Harissa Olive Oil, Honey Ginger White Balsamic, grated garlic, water, salt and pepper. You can add an additional ½ tsp of water at a time until the desired consistency is reached.
Pickled Vegetables To a mixing bowl, add the warm water, Apple Cider Vinegar, sugar and salt. Stir until the sugar and salt dissolve. Add the red onion and mini sweet pepper rings. Allow to quick pickle for at least 30 minutes (but best made the day before). These will stay good for many weeks in the fridge.
Tomato Cucumber Salad To a separate mixing bowl, combine the diced tomatoes and cucumbers. Gently toss with the EVOO, Champagne Wine Vinegar, salt and pepper. Set aside.
Marinated Chickpeas Toss chickpeas with EVOO and Greek Seasoning and allow to marinate. (These chickpeas are one of our favorite snacks and salad toppers - quick, easy, delicious).
Garnish Finish this flavorful dish with some avocado, feta or mozzarella cheese, paprika for added color and Mediterranean vibe, lemon wedged for freshness, chopped herbs, whatever your heart desires!
