I was inspired by Rachael Ray early this morning on the Food Network.
So I made her Green Harissa Chicken Thighs with a couple of adjustments. I used coconut oil instead of olive oil, minced garlic from a jar instead of chopping some, dredged my chicken in almond meal, and made cauliflower “rice” instead of the rice pilaf. Served with avocado to cool off the taste buds. 🙂
Turned out really good, other than probably using too much onion. The harissa has a great flavor I’ve never tasted before and with 4 jalapeños it has a nice kick.