Harissa Roast Chicken with Crunchy California Grapes and Celery Salad & Tahini
This Harissa Roast Chicken with Crunchy California Grapes and Celery Salad & Tahini looks fancy but can easily be made on a weeknight.
Servings: 4 servings
Ingredients
For the California Grapes and Celery Salad:
- ¼ cup roughly chopped raw and unsalted walnuts
- ¼ cup raw and unsalted sunflower seeds
- ¼ cup raw sesame seeds
- 1 teaspoon whole-grain mustard substitute Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 clove garlic finely grated
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
- 3 tablespoons extra-virgin olive oil
- 2 stalks celery thinly sliced on a bias
- 2 Persian cucumbers seeds removed and thinly sliced on a bias
- ½ white onion thinly sliced
- 1 cup red and green Grapes from California halved
For the Tahini Sauce:
- ½ cup 100% pure toasted sesame seed paste AKA tahini
- 1 clove garlic finely grated
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- ½ cup ice cold water plus more as needed
For the Harissa Roast Chicken:
- 1 tablespoon harissa paste
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 4 cloves garlic finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly-cracked black pepper
- 2 bone-in and skin-on chicken quarters substitute bone-in and skin-on chicken thighs, drumsticks or breasts
Instructions
For the California Grapes and Celery Salad:
- Add the walnuts, sunflower seeds and sesame seeds to a dry frying pan and set over medium-low heat. Toast the nuts and seeds, tossing regularly, until golden and fragrant, around 7 minutes. Transfer the nuts and seeds to a bowl, set aside and let cool until ready to use. Can be stored in an air-tight container up to 1 week in advance.
- In a large bowl, combine the whole-grain mustard, apple cider vinegar, honey, garlic, salt and pepper and whisk until incorporated. While continuously whisking, slowly drizzle in the olive oil until combined and emulsified. Add the celery, cucumber, onion and Grapes from California and toss gently to coat. Taste the salad for seasoning and adjust with salt and pepper as desired.
- Transfer the salad to a serving platter and garnish with the toasted nuts and seeds just before serving.
For the Tahini Sauce:
- In a bowl, combine the sesame seed paste, garlic, lemon juice and salt. Whisk until combined and a paste forms. While continuously whisking, slowly pour in the water a little bit at a time until the sauce is smooth and can coat the back of a spoon. If your tahini sauce is too thick, add a bit more water. If it’s too runny, add a bit more sesame seed paste. Taste for seasoning and adjust with salt or lemon juice as needed. Cover and set aside until ready to serve. Can be refrigerated up to 5 days in advance.
For the Harissa Roast Chicken:
- In a large bowl, combine the harissa, olive oil, honey, garlic, cumin, coriander, smoked paprika, salt and pepper and stir until incorporated. Add the chicken and toss to coat. Cover and refrigerate at least 1 hour or overnight for best results.
- Preheat the oven to 425F.
- Place the chicken skin-side up on a sheet pan lined with a wire rack. Transfer the chicken to the oven and roast until the skin is deeply browned and the thickest part of the chicken reaches 180F. If using chicken breast, cook to 160F. Remove the chicken from the oven and let it rest 10 minutes before serving.
- To serve, spread a layer of tahini sauce on a serving dish and top with the Harissa Roast Chicken and Crunchy California Grapes and Celery Salad.
Video
Nutrition
Calories: 696kcal | Carbohydrates: 33g | Protein: 23g | Fat: 56g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 1012mg | Potassium: 632mg | Fiber: 5g | Sugar: 17g | Vitamin A: 428IU | Vitamin C: 8mg | Calcium: 189mg | Iron: 5mg