Name: Grilled Harissa Chicken Thighs with Coconut-Lime Jasmine Rice & Charred Winter Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: North African–inspired fusion
Ingredients: 800 g boneless, skin-on chicken thighs; 4 tbsp (≈60 g) harissa paste; 4 cloves (≈12 g) garlic, minced; 4 tbsp (≈60 ml) extra-virgin olive oil (divided: marinade + brush); 300 g jasmine rice (dry); 240 ml light coconut milk; 150 ml water (for rice); 2 whole (zest and ≈60 ml juice total) lime (zest + juice); 400 g Brussels sprouts, halved; 240 g carrots, peeled and cut into batons; 4 tbsp fresh cilantro, chopped

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