Harissa Chicken with Mint Carrot Salad

Ingredients

• 6 chicken thighs
• 2 tablespoons harissa paste
• 1 tablespoon honey
• 4 carrots, grated
• 1/3 cup chopped dates
• 1/2 cup fresh mint leaves
• 1 lemon, juiced
• 1/4 cup toasted almonds
• Olive oil, salt, and pepper

Method

1. Rub chicken with harissa, honey, olive oil, salt, and pepper.
2. Roast at 425 F until browned and cooked through.
3. Toss carrots with dates, lemon juice, olive oil, salt, and pepper.
4. Fold mint and almonds into the carrot salad.
5. Serve chicken with pan juices and mint carrot salad.