Harissa Rubbed Chicken Thighs with Charred Cucumber and Carrot Salad
Ingredients
- 2 tablespoons white wine vinegar
- 1 small shallot , minced
- 1 teaspoon caraway seeds , toasted and cracked
- 1 teaspoon Dijon mustard
- 1 teaspoon table salt , divided
- 5 tablespoons extra-virgin olive oil , divided
- 1 pound carrots , peeled and shaved into ribbons using vegetable peeler
- 1 English cucumbers , halved length‐wise and sliced 1 inch thick on bias
- 8 (5- to 7‐ounce) bone-in chicken thighs , trimmed
- 1 tablespoon harissa
- ½ cup pitted kalamata olives , chopped coarse
- ¼ cup walnuts , toasted and chopped
- 2 tablespoons chopped fresh dill
Instructions
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