Harissa Chicken Thighs with Carrot puree, Buckwheat and Kale chips
There’s something deeply satisfying about a meal that balances bold flavors, vibrant colors, and nutrient-dense ingredients— and this dish does just that. It’s a go-to for weeknights when I want something filling, wholesome, and full of character.
The preserved lemon harissa chicken brings the perfect mix of heat, citrusy brightness, and umami depth, while the silky carrot puree adds a subtle sweetness with warm spices. Nutty buckwheat gives the dish an earthy base, and the crispy kale chips add texture and contrast. To tie everything together, I drizzle on a spicy tahini sauce, which add creaminess and a touch of heat for those who love an extra kick.
The best part? Each component of this stands on its own, meaning you can repurpose leftovers in different ways throughout the week. If you’re looking for a plant- based alternative, swapping out the chicken for roasted mushrooms, chickpeas or tofu works beautifully. This dish is proof that eating nutrient-dense doesn’t have to be boring.
Recipe
Servings: 2-3
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Chicken:
• 3 boneless, skinless chicken thighs
• 1 tablespoon preserved lemon harissa paste
• 1 tablespoon maple syrup
• 1 tablespoon tamari
• 1 tablespoon olive oil
• Salt and pepper to taste
For the Carrot Purée:
• 5 carrots, chopped
• 2 cups water
• 1 garlic clove, smashed
• 1 small shallot, sliced
• 1/2 teaspoon salt
• 1/4 cup almond milk
• 1/2 teaspoon coriander and cumin, toasted and ground
For the Buckwheat:
• 1/2 cup buckwheat
• 1 1/2 cups water
• 1/2 teaspoon salt
For the Kale Chips:
• 1 bunch kale, sliced, stems removed
• 1 tablespoon olive oil
• Salt and pepper to taste
For the Spicy Tahini Sauce (Optional for Heat):
• 2 tablespoons spicy tahini
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 2-3 tablespoons water
Garnish:
• Pickled shallots (see beet salad recipe for reference)
Instructions
1. Marinate the Chicken:
In a bowl, combine harissa paste, maple syrup, tamari, olive oil, salt, and pepper. Toss the chicken thighs in the marinade and let sit for at least 10 minutes while preparing other components.
2. Make the Carrot Purée:
In a saucepan, simmer the carrots, garlic, shallot, and salt in water until tender, about 15-20 minutes. Drain and blend with almond milk, coriander, and cumin until smooth. Set aside.
3. Cook the Buckwheat:
In a small pot, bring water to a boil. Add buckwheat and salt, then reduce to a simmer. Cook for 20 minutes until the water is absorbed. Drain any excess liquid and fluff with a fork.
4. Bake the Kale Chips:
Preheat the oven to 350°F. Toss kale with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-12 minutes until crispy. Set aside.
5. Cook the Chicken:
Heat a pan over medium-high heat. Sear the chicken for 3-4 minutes per side, until browned and cooked through. Let rest before slicing.
6. Make the Spicy Tahini Sauce (Optional):
Whisk together tahini, maple syrup, lemon juice, and water until smooth. Adjust consistency as needed.
7. Assemble the Dish:
Spread the carrot purée onto plates. Top with cooked buckwheat, sliced chicken, crispy kale chips, and pickled shallots. Drizzle with spicy tahini sauce if using.
This dish is great for meal prep and tastes even better the next day. Enjoy each component on its own or mix and match for different meals throughout the week. If you try this recipe, I’d love to hear how it turned out.
