Harissa Chicken Bowl

also called harissa chicken bowl · harissa bowl · spicy chicken bowl · north african chicken bowl · mediterranean bowl · farro bowl · grain bowl · power bowl

The table

Farro is boiled loose in far more water than it can drink and drained. At a pilaf ratio the middle stays chalky.
1 1/2 lb(680 g; boneless)chicken thighsmarinate 45 min in the fridgeroast 450°F (230°C) 22 min, rest 5 minbuild it, chicken and cauliflower over the farro
3 Tbs(45 mL)harissa
1/4 cup(60 mL)plain yogurt
3 cloves(grated)garlic
1 tspkosher salt
1 1/2 cups(280 g)pearled farroboil 25 min, drain, steam dry
2 qt(1.9 L)salted water
1 head(900 g; broken into florets with a flat cut side)cauliflowerroast 450°F (230°C) 25 min, cut sides down
3 Tbs(45 mL)olive oil
1 tspground cumin
3/4 tspkosher salt
1/2 cup(chopped)flat-leaf parsley
1 Tbs(minced)preserved lemon
1/3 cup(40 g; chopped)toasted almonds
1(in wedges)lemon
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What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.18 things to get out.

Pans and tools

Before anything else

2marinate 45 min in the fridge

3boil 25 min, drain, steam dry

4roast 450°F (230°C) 25 min, cut sides down

6build it, chicken and cauliflower over the farro

goes in with what steps 3, 4 and 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 12 min1 of 5 steps gives no time
Needs you
none given
If you get it wrong
Forgiving — the marinade only improves overnight, and the cauliflower will take another five minutes gladly

  1. boil 25 min, drain, steam dry

    25 minwalk awayfrom the start

  2. marinate 45 min in the fridge

    45 minwalk awayfrom the start

  3. roast 450°F (230°C) 25 min, cut sides down

    25 minwalk awayfrom the start

  4. roast 450°F (230°C) 22 min, rest 5 min

    27 minwalk away45 min in

  5. build it, chicken and cauliflower over the farro

    not timed1 hr 12 min in

You'll need fridge · sheet pan

Goes with

See how it is written
>> title: Harissa Chicken Bowl
>> category: Rice, Beans & Grains
>> tags: chicken, cauliflower, farro, harissa, sheet pan, bowl
>> counters: The Bowl Shop
>> aka: harissa chicken bowl, harissa bowl, spicy chicken bowl, north african chicken bowl, mediterranean bowl, farro bowl, grain bowl, power bowl
>> pairs-with: harissa, tahini-sauce, hummus
>> servings: 4
>> time: 1 hr 30 min
>> slack: forgiving — the marinade only improves overnight, and the cauliflower will take another five minutes gladly

>> step: Farro is boiled loose in far more water than it can drink and drained. At a pilaf ratio the middle stays chalky.
Farro is not rice.

>> step: boil 25 min, drain, steam dry
Boil @pearled farro{1 1/2%cups}(280 g) in @salted water{2%qt}(1.9 L) ~boil{25%min}, until the grains are tender but still pop, then drain and spread them out to steam dry.

>> step: marinate 45 min in the fridge
Marinate @chicken thighs{1 1/2%lb}(680 g; boneless) in @harissa{3%Tbs}(45 mL), @plain yogurt{1/4%cup}(60 mL), @garlic{3%cloves}(grated) and @kosher salt{1%tsp} in the #fridge{} ~marinate{45%min}.

>> step: roast 450°F (230°C) 22 min, rest 5 min
Roast @&(~1)chicken{} on a #sheet pan{} at 450°F (230°C) ~roast{22%min}, until the edges of the marinade blacken, then ~rest{5%min} and slice thick.

>> step: roast 450°F (230°C) 25 min, cut sides down
Roast @cauliflower{1%head}(900 g; broken into florets with a flat cut side) tossed with @olive oil{3%Tbs}(45 mL), @ground cumin{1%tsp} and @kosher salt{3/4%tsp} at 450°F (230°C) ~roast{25%min}, cut sides down and not turned, until those faces are properly brown.

>> step: build it, chicken and cauliflower over the farro
Spread @&(~4)farro{} across four bowls, lay @&(~2)harissa chicken{} and @&(~1)roasted cauliflower{} over it, and finish with @flat-leaf parsley{1/2%cup}(chopped), @preserved lemon{1%Tbs}(minced), @toasted almonds{1/3%cup}(40 g; chopped) and @lemon{1}(in wedges).