Snack · Middle Eastern · 5 min
Pan-Seared Harissa-Spiced Chicken Thigh Bites with Toasted Sesame
- Calories
- 240
- Protein
- 12g
- Carbs
- 31g
- Fat
- 9g
Ingredients
- 48.5 g Chicken, broilers or fryers, thigh, meat and skin, raw
- 40.4 g Bread, pita, whole-wheat
- 40.4 g Tomatoes, grape, raw
- 33.6 g Onions, red, raw
- 2.6 g Aleppo pepper, seasoning
- 2.6 g Sumac, ground
Method
- 01Cut the chicken thigh into small, 1-inch bite-sized pieces. Season thoroughly with the sumac, Aleppo pepper, and a pinch of salt.
- 02Heat a small non-stick skillet over medium-high heat. Add the chicken pieces in a single layer and sear for 3-4 minutes per side. You are looking for a deep, golden-brown crust where the fat has rendered and the edges are slightly charred.
- 03While the chicken cooks, lightly toast the whole-wheat pita until crisp, then tear it into bite-sized shards.
- 04Finely dice the red onion and halve the grape tomatoes.
- 05Once the chicken is cooked through and succulent, remove from heat.
- 06Assemble by placing the chicken bites alongside the pita shards on a small plate. Scatter the fresh red onion and tomatoes over the top. The acidity of the sumac and the sharp, fruity heat of the Aleppo pepper will cut through the richness of the chicken skin.
Cook it with the whole plan around it
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