Roasted Harissa Chicken Thighs with Preserved Lemon-Spiked Quinoa and Sautéed Kale

Preheat your oven to 400 deg F (200 deg C). Rub the chicken breasts with a mixture of harissa paste, a touch of olive oil, and sea salt. Roast for 20-25 minutes until the juices run clear and the exterior is caramelized and vibrant red.

While the chicken roasts, heat a splash of oil in a heavy-bottomed skillet. Sauté the kale over medium heat until just wilted and bright green, about 4 minutes. Remove from heat and toss with a squeeze of fresh lemon juice.

In a small saucepan, warm the cooked quinoa with a teaspoon of preserved lemon zest for fragrance.

To plate, spread a generous mound of the fluffy, citrusy quinoa in the center of a shallow bowl. Arrange the roasted chicken breast, sliced on the bias, atop the grains. Pile the sautéed kale alongside. Garnish with the toasted almond slices for a necessary crunch. Finish with a light drizzle of honey-harissa reduction over the chicken for a sweet-spicy balance.