Making dishes that call for spices that you don’t use often provides the opportunity to get creative and spice it up. Harissa and Honey Chicken was the inspiration for this week. What those spices look like can vary based on the types of dishes that you cook a lot of. As a general rule of thumb, I organize my spices into categories.
Everyday: garlic powder, onion powder, cayenne, cinnamon, salt and coarse black pepper
Herbs: rosemary, basil, oregano, thyme
Global: cumin, coriander, turmeric, caraway seeds, harissa, red curry, yellow curry, etc.
The global spice category presents many opportunities to get creative and to create your own seasoning blends. Whether using protein such as chicken or seafood, or veggies like broccoli or a variety of squash, these can be great vehicles to get creative and use some of those extra spices.
If you want to reduce the volume of spices you have on hand, buying smaller quantities is the way to go. Stores like Sprouts, Whole Foods and Central Market have isles where you can measure the tablespoon or so of what you need into small packets.
Harissa Honey Chicken
What’s your favorite way to spice it up? Share your thoughts and comments. Enjoy!
- 4-6 chicken tenders or 1 lb of chicken thighs
- 2 tbsp whole wheat or white flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 1/2 tsp sea salt
- 1 1/2 tsp harissa
- 1/2 tsp red curry
- 1 tsp coarse black pepper
- Avocado oil spray
- 1/2 tbsp of honey
- Lightly season flour and mix well.
- Season one side of tenders before putting it seasoned side down in flour; season other side, then coat well in flour.
- Spray air fryer with avocado oil spray.
- Add in tenders and cook for 8 minutes on 380 degrees. Cook chicken thighs for 10 minutes.
- Flip chicken and drizzle in honey before cooking for an additional 7-8 minutes (10-11 minutes for chicken thighs).