Easy Harissa Chicken

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  12 oz Bell Pepper
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  6 Garlic(18g)
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  1 tsp Caraway Seeds, Whole
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  1 tsp Coriander Seeds, Whole
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  2 tsp Paprika, Smoked
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  0.3 tsp Cayenne Pepper, Ground
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  2 tsp 2 teaspoons sea salt
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  2 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Vinegar, Red Wine
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  3 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.8 cup Mayonnaise, Regular
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  4 cup Arugula
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  1 Lemon(108g)

Instructions

1. 1Toast the caraway seeds and coriander seeds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant and lightly darkened. Transfer to a blender.
2. 2Add the fresh garlic, smoked paprika, cayenne pepper, olive oil, red wine vinegar, and sea salt to the blender with the toasted seeds. Blend on high until smooth, about 1 minute. Divide the harissa marinade in half: reserve half for the mayo, and place the other half in a large bowl.
3. 3Pat the chicken thighs completely dry with paper towels. Add them to the bowl with the harissa marinade and toss until fully coated on all sides. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
4. 4Heat a large skillet over medium-high heat and add a drizzle of olive oil. Working in batches if needed to avoid crowding, cook the chicken thighs for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer in the thickest part. Transfer cooked chicken to a cutting board.
5. 5While the chicken cooks, stir together the reserved harissa marinade and mayonnaise in a small bowl until fully incorporated. Set aside.
6. 6Dice or slice the bell pepper into strips. Slice the cooked chicken into bite-sized pieces.
7. 7Divide the raw arugula evenly into 6 airtight containers. Top each with the sliced chicken and bell pepper strips. Drizzle each portion with harissa mayo and a squeeze of fresh lemon juice. Seal containers and refrigerate for up to 4 days.