Harissa, Orange, and Yogurt Marinated Chicken with Cauliflower Puree

Harissa, Orange, and Yogurt Marinated Chicken with Cauliflower Puree

• 1 lb boneless skinless chicken thighs cut into 1”pieces

• 1/2 cup plain yogurt 

• 1 Tbs harissa (more or less depending on how spicy you like things) 

• Zest and juice of 1 orange 

• Kosher salt 

• 1 head cauliflower, cut into small florets

• 1/2 cup soaked cashews 

• drizzle of olive oil 

In a large bowl combine the chicken, yogurt, harissa,  orange zest and juice, and large pinch of salt. Allow to marinate for at least 1/2 hour or up to 12 hours. 

In a stove top steamer add the cauliflower. Steam for 10-12 minutes or until fork tender. Remove from heat and let sit at room temperature for a couple minutes to dry out. . 

Drain the cashews then place in a blender folllowed by the cauliflower, drizzle of olive oil, and large pinch of salt. Blend the cauliflower until smooth adding some of the liquid from the steamer as needed to reached desired consistency. Keep warm. 

On a stovetop grill, grill the chicken for about 10-13 minutes or until the chicken reaches 165 on a meat thermometer. 

Serve the chicken with a dollop of the cauliflower purée and a drizzle of olive oil.