CAVA Honey Harissa Chicken

Let me share a little secret from my kitchen: this CAVA-inspired Honey Harissa Chicken is pure magic for a bold, vibrant meal. It’s my go-to when I’m craving the sweet-spicy kick of CAVA’s famous bowl without leaving home. One evening, inspired by posts on X raving about CAVA’s harissa chicken, I crafted this copycat recipe that nails the juicy, flavorful thighs with a sticky honey-harissa glaze. The result is tender chicken with a perfect balance of smoky, spicy, and sweet, ideal for bowls, salads, or pitas. Each bite bursts with North African-inspired flavors, making it a staple for weeknight dinners or meal prep. If you’re looking for a healthy, customizable dish that’s as delicious as takeout but budget-friendly, you’re in for a treat!

Ingredients

• Chicken Thighs: 1.5 pounds, boneless, skinless, for juicy texture (or breasts for leaner option).
• Harissa Paste: 2 tablespoons, for smoky, spicy flavor (mild or spicy, adjust to taste).
• Honey: 2 tablespoons, for sweetness to balance heat.
• Olive Oil: 2 tablespoons, for marinade and cooking.
• Lemon Juice: 2 tablespoons, fresh, for bright acidity.
• Garlic: 3 cloves, minced, for depth.
• Smoked Paprika: 1 teaspoon, for smoky warmth.
• Ground Cumin: 1 teaspoon, for earthy flavor.
• Kosher Salt: 1 teaspoon, for seasoning.
• Black Pepper: ½ teaspoon, for seasoning.
• Optional Garnish: Fresh parsley or cilantro, chopped, for freshness.
• Optional Bowl Components: Basmati rice, mixed greens, hummus, tzatziki, cucumber, tomato, pickled red onions, feta, harissa vinaigrette.

Instructions

1. Prepare Your Ingredients (Mise en Place): Mince garlic, juice lemon, and chop parsley or cilantro for garnish. Pat chicken thighs dry with paper towels for better searing.
2. Make the Marinade: In a large bowl, whisk harissa paste, 1 tablespoon honey, olive oil, lemon juice, garlic, smoked paprika, cumin, salt, and pepper until smooth. Add chicken thighs, tossing to coat evenly. Cover and marinate in the fridge for at least 30 minutes, up to 24 hours for deeper flavor.
3. Cook the Chicken: Heat a large skillet over medium-high heat with a drizzle of olive oil. Remove chicken from marinade, letting excess drip off. Sear thighs for 5-6 minutes per side until golden and cooked through (165°F/74°C internally). In the last minute, drizzle with remaining 1 tablespoon honey for a sticky glaze. Alternatively, bake at 400°F (200°C) on a lined baking sheet for 20-25 minutes, brushing with honey in the last 5 minutes.
4. Rest and Slice: Let chicken rest for 5 minutes, then slice or dice into bite-sized pieces. Optionally, drizzle with extra honey for CAVA-style sweetness.
5. Serve: Build a CAVA-inspired bowl with basmati rice, mixed greens, hummus, tzatziki, cucumber, tomato, pickled red onions, and feta. Top with chicken and a drizzle of harissa vinaigrette or extra harissa paste. Garnish with parsley or cilantro.

Nutrition Facts

This Honey Harissa Chicken is a protein-packed, flavorful dish with moderate fats and carbs from the marinade. Pair with veggies and grains for a balanced meal.

• Servings: 4
• Calories per serving: 300-350 kcal (chicken only)
• Protein: 25-30g
• Fat: 15-18g
• Saturated Fat: 3-4g
• Carbohydrates: 10-12g
• Fiber: 1g
• Sugar: 8-10g
• Sodium: 600-800mg (varies with harissa and salt)

Preparation Time

This dish is quick to prep, perfect for weeknights or meal planning. Marinating ahead saves time, delivering bold flavors in under an hour with minimal effort.

• Prep time: 10 minutes (plus 30+ minutes marinating)
• Cook time: 12-15 minutes (skillet) or 20-25 minutes (oven)
• Total time: 25-30 minutes (plus marinating)

How to Serve

• CAVA-Style Bowl: Layer with rice, greens, hummus, tzatziki, and veggies for a Mediterranean feast.
• Salad Topper: Serve over arugula or spinach with feta and pickled onions.
• Pita Wrap: Stuff into warm pita with tzatziki, cucumber, and tomato.
• Meal Prep: Store chicken, rice, and toppings separately; assemble fresh for lunches.
• Simple Plate: Pair with roasted veggies or couscous for a quick dinner.

Additional Tips

• Control Spice: Use mild harissa or less paste for less heat; add more honey to balance spice.
• Juicy Chicken: Don’t overcook; check internal temperature and let rest to retain juices.
• Marinate Longer: Overnight marinating enhances flavor; prep the night before for convenience.
• Harissa Source: Find harissa paste at Trader Joe’s, Whole Foods, or international markets; Mina or CAVA brands work well.
• Alternative Cooking: Grill for charred flavor or air fry at 400°F for 10-12 minutes, flipping halfway.

Budgeting the Recipe

This Honey Harissa Chicken is budget-friendly, using affordable chicken thighs and pantry staples like olive oil and spices. Harissa paste and honey are specialty items but last for multiple meals. Buy chicken in bulk and freeze extras. The recipe serves four, making it economical for dinners or meal prep.

Frequently Asked Questions

Q: Can I make this with chicken breasts?

A: Yes! Use boneless breasts, but cook to 165°F (74°C) and avoid overcooking to keep them juicy.

Q: What’s a harissa substitute?

A: Mix sriracha with cumin, coriander, and a pinch of caraway, or use chipotle in adobo for a smokier flavor.

Q: Can I make this vegan?

A: Swap chicken for tofu or cauliflower; marinate and cook similarly, adjusting time for texture.

Q: Why is my chicken not crispy?

A: Pat chicken dry before cooking and don’t crowd the pan to avoid steaming. Use high heat for searing.

Q: How do I store leftovers?

A: Store chicken in an airtight container in the fridge for 3-4 days. Reheat in a skillet or oven at 350°F (175°C) for best texture.

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