Harissa Chicken Sandwich
Harissa Chicken Sandwich
Ingredients
For the Chicken Marinade
- 1 pound chicken thighs, boneless, skinless
- 1/4 cup olive oil
- 2 tablespoons harissa paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Harissa Mayo
- 1/2 cup KEWPIE Mayo
- 1 tablespoon harissa paste
- 1 teaspoon lemon juice
For the Sandwich
- 4 sourdough bread, slices
- 2 tablespoons butter
- 1 cup arugula
Instructions
- 1
Place the boneless, skinless chicken thighs in a bowl. Add the olive oil, harissa paste, smoked paprika, salt, and black pepper to the bowl. Mix thoroughly until the chicken is fully coated with the marinade.
⏱️ 5 min
- 2
Heat a large pan over medium-high heat on the stovetop. Place the marinated chicken thighs in the hot pan and cook for 5 to 7 minutes per side, or until the chicken is cooked through and has developed a slightly charred exterior.
⏱️ 12 min
- 3
Once cooked, remove the chicken from the pan and let it rest for 5 minutes. After resting, slice the chicken into thin strips.
⏱️ 5 min
- 4
In a small bowl, combine the KEWPIE Mayo, harissa paste, and lemon juice. Mix these ingredients together until they are well combined and smooth.
⏱️ 3 min
- 5
Take the 4 slices of sourdough bread and butter one side of each slice. Using the same pan where the chicken was cooked (or a clean one), place the buttered bread slices butter-side down over medium heat. Toast the bread until it turns golden brown.
⏱️ 3 min
- 6
Once toasted, spread the prepared harissa mayo generously on the un-buttered side of each bread slice. On two of the bread slices (mayo-side up), layer the sliced harissa chicken and arugula.
⏱️ 4 min
- 7
Top these with the remaining two bread slices, ensuring the mayo-side is down onto the chicken and arugula. Slice each assembled sandwich in half and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Harissa Chicken Sandwich
For the Chicken Marinade
- 1 pound chicken thighs, boneless, skinless
- 1/4 cup olive oil
- 2 tablespoons harissa paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Harissa Mayo
- 1/2 cup KEWPIE Mayo
- 1 tablespoon harissa paste
- 1 teaspoon lemon juice
For the Sandwich
- 4 sourdough bread, slices
- 2 tablespoons butter
- 1 cup arugula
Instructions
- 1
Place the boneless, skinless chicken thighs in a bowl. Add the olive oil, harissa paste, smoked paprika, salt, and black pepper to the bowl. Mix thoroughly until the chicken is fully coated with the marinade.
⏱️ 5 min - 2
Heat a large pan over medium-high heat on the stovetop. Place the marinated chicken thighs in the hot pan and cook for 5 to 7 minutes per side, or until the chicken is cooked through and has developed a slightly charred exterior.
⏱️ 12 min - 3
Once cooked, remove the chicken from the pan and let it rest for 5 minutes. After resting, slice the chicken into thin strips.
⏱️ 5 min - 4
In a small bowl, combine the KEWPIE Mayo, harissa paste, and lemon juice. Mix these ingredients together until they are well combined and smooth.
⏱️ 3 min - 5
Take the 4 slices of sourdough bread and butter one side of each slice. Using the same pan where the chicken was cooked (or a clean one), place the buttered bread slices butter-side down over medium heat. Toast the bread until it turns golden brown.
⏱️ 3 min - 6
Once toasted, spread the prepared harissa mayo generously on the un-buttered side of each bread slice. On two of the bread slices (mayo-side up), layer the sliced harissa chicken and arugula.
⏱️ 4 min - 7
Top these with the remaining two bread slices, ensuring the mayo-side is down onto the chicken and arugula. Slice each assembled sandwich in half and serve immediately.
⏱️ 3 min