This dish will surely wake up your taste buds! Its sweet with a touch of spice.
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4
INGREDIENTS
- 1 medium navel orange
- 3 tablespoons honey
- 2 tablespoons harissa pasta
- 1 1/2 teaspoons cornstarch
- 1 1/4 teaspoons kosher salt divided
- 1 1/2 pounds boneless chicken breasts, thighs, or a combination cut into 1-inch pieces
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons plus 1 1/2 teaspoons olive oil, divided
- 12 ounces fresh broccoli crowns (2 large or 3 medium), cut into bite-size florets
INSTRUCTIONS
- Finely grate the zest of 1 medium navel orange into a small bowl. Juice the zested orange into the bowl (about 1/3 cup). Whisk in 3 tablespoons honey, 2 tablespoons harissa paste, 1 1/2 teaspoons cornstarch, and 1/2 teaspoon on the kosher salt until the cornstarch is suspended.
- Pat the chicken dry with paper towels. Season all over with the remaining kosher salt and the black pepper.
- Heat 1 tablespoon of the olive oil in a large cast iron or stainless-steel skillet over medium heat until shimmering. Add half the chicken in a single layer. Cook until golden brown on the bottom and the chicken easily releases from the pan, 3 to 4 minutes. Flip and cook until golden-brown on the second side, about 2 minutes more. Transfer the chicken to a plate (some pieces may not be cooked through).
- Heat 1 1/2 teaspoon of the olive oil in the skillet and repeat browning the remaining chicken. Transfer to the plate.
- Add the remaining tablespoon olive oil and the broccoli florets to the skillet. Cook stirring occasionally, until the broccoli is browned in spots, about 2 minutes.
- Return the chicken and any accumulated juices on the plate to the skillet. Increase the heat to medium high. Whisk the sauce, then pour into the skillet. Cook, stirring occasionally and spooning some sauce over the chicken and broccoli, until the chicken is cooked through, the broccoli is crisp tender, and the sauce is slightly thickened and reduced about half, 3-4 minutes.
Bon Appétit 😋
