Harissa Chicken Pitas with Whipped Harissa Hummus

By Sprig Originals ✓ · cooked up in Sprig

Chicken thighs get a quick harissa-yogurt marinade, then sear hard in a skillet until the edges char and the spice paste turns jammy. Everything goes into warm pita smeared with hummus that's been whipped with more harissa and lemon, plus a crunchy cucumber-tomato-herb salad that keeps the whole thing bright. Weeknight fast, but it eats like a Mediterranean grill house lunch.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 tbsp harissa paste
• 1/4 cup whole-milk plain yogurt
• 3 cloves garlic, finely grated
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp honey
• 1 tbsp lemon juice
• 1 tsp kosher salt
• 1 tbsp neutral oil, for the pan

• 1 cup plain hummus (store-bought is fine)
• 1.5 tbsp harissa paste
• 2 tsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1-2 tbsp cold water
• pinch of kosher salt

• 1 cup Persian or English cucumber, diced small
• 1 cup cherry tomatoes, quartered
• 1/2 cup thinly sliced red onion
• 1 cup shredded romaine or little gem lettuce
• 1/3 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt

• 4 large pocket pitas
• 1/3 cup crumbled feta (optional)
• 1 lemon, cut into wedges

Instructions

1. Pat the chicken thighs dry and, if any are much thicker than the rest, open them out flat or halve them so everything cooks evenly. In a bowl, whisk together 3 tablespoons harissa, the yogurt, grated garlic, olive oil, cumin, honey, 1 tablespoon lemon juice, and 1 teaspoon salt. Add the chicken and turn to coat. Let it sit 15 minutes at room temperature, or cover and refrigerate up to 24 hours.
2. While the chicken marinates, make the hummus spread: in a small bowl, stir the hummus with 1 1/2 tablespoons harissa, 2 teaspoons lemon juice, the extra-virgin olive oil, and a pinch of salt. Whisk hard for 30 seconds, adding cold water 1 tablespoon at a time, until it's loose enough to spread easily and looks glossy and pale orange. Taste and add more harissa if you want more heat.
3. Toss the salad: combine cucumber, cherry tomatoes, red onion, lettuce, parsley, and mint in a bowl. Add 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon salt, but don't toss until you're ready to build the sandwiches so it stays crisp.
4. Heat 1 tablespoon neutral oil in a large cast-iron or heavy stainless skillet over medium-high until it just shimmers. Working in two batches so the pan stays hot, lay in the chicken and cook undisturbed 5 to 6 minutes, until the underside is deeply charred in spots and the marinade has caramelized.
5. Flip and cook another 4 to 5 minutes, until an instant-read thermometer in the thickest part reads 175°F. Transfer to a cutting board and repeat with the second batch. Let the chicken rest 5 minutes, then slice across the grain into 1/2-inch strips and toss the strips in any juices on the board.
6. Warm the pitas: wipe out the skillet, set it over medium heat, and toast each pita 30 to 45 seconds per side until pliable and puffed. Alternatively, wrap the stack in foil and warm at 350°F for 8 minutes. Cut each in half and gently open the pockets.
7. Toss the salad with its dressing. Spread a generous tablespoon of harissa hummus inside each pita half, tuck in the sliced chicken, top with the crunchy salad and a little feta, and serve right away with lemon wedges and the extra hummus on the side for dipping.

Chef's tips

Nutrition (per serving, estimated)

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