POTATO SUCCOTASH w/ HARISSA CHICKEN

Ingredients:

• 10 boneless skinless chicken thighs
• 1 tbsp olive oil
• 2 tbsp harissa paste
• Spices (to taste): Salt, black pepper, cajun, paprika, chilli powder, garlic pwoder, and coriander powder

Instructions:

1. Place chicken thighs in large mixing bowl
2. Add harissa paste, olive oil, salt, black pepper, cajun, chilli powder, paprika, and garlic powder
3. Mix well and ideally let marinate overnight
4. Transfer marinated thighs to a large pan on medium-high heat sprayed with cooking oil (do not overlap chicken)
5. Sear on first side for 3-5 min while monitoring to ensure chicken does not stick and burn (adjust heat if necessary)
6. Flip thighs and seat on other side for anothrt 3-5 min
7. If internal temp is not 165F, keep flipping every 30-60 sec until fulled cooked
8. Transfer thighs out of the pan and leave drippings/fond in the pan to cook veggies

Ingredients:

• 1.5 kg yellow potatoes
• 1 tbsp honey
• 1 tbsp olive oil
• Spices (to taste): salt, black pepper, garlic powder, cajun, paprika

Instructions:

1. Preheat oven (bake) to 400F
2. Dice potatoes into 1/2″ cubes/pieces and transfer to a large mixing bowl
3. Add oliveoil, honey, salt, black pepper, garlic powder, cajun, paprika, and garlic powder
4. Mix well to incorporate and transfer to a baking tray lined with parchment paper
5. Place tray in oven and bake potatoes for 35 min (check for tenderness/doneness with a fork once out of the oven)

Ingredients:

• 1 onion
• 1 cup frozen corn
• 1 cup frozen/raw edamame
• 2 bell peppers
• 2 jalepenos (omit for non-spicy)
• 4 garlic cloves
• 1/2 bunch cilantro
• Spices (to taste): salt, black pepper, paprika, and cajun

Instructions:

1. Microwave frozen edamame according to package instructions (to precook them)
2. Fine dice/chop the following veggies: onion, bell pepper, jalepeno, garlic, and cilantro
3. Keep cilantro and garlic aside and transfer remaining veggies along with frozen corn and microwaved edamame to a bowl to prepare for cooking
4. Once chicken thighs are out of the pan, respray pan with cooking oil if needed and add veggies to the pan along with a pinch of salt to draw out moisture
5. Stir well to sautee for 5-7 min followed by adding the garlic, mix well to incorporate (1-3 min)
6. Lower heat, season with salt (lightly), black pepper, smoked paprika, and cajun and mix well to incorporate
7. Kill heat and add potatoes and cilantro and mix well to incorporate