My daughter and I love going to CAVA whenever we’re traveling for her lacrosse tournaments. Recently, the stores have been popping up closer to our house, which I love – but my wallet doesn’t.
I was in the mood to recreate one of their bowls, especially since I had some leftover harissa and feta tzatziki that needed to be used up. I’ll definitely grill the chicken thighs next time. It was a big hit with my entire family, and we’ll definitely be making it again.
Harissa vinaigrette:
¼ cup extra virgin olive oil
2 heaping Tbsp harissa paste
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 Tbsp honey
3 cloves of garlic, finely minced
Kosher salt, to taste
¼ cup water, to thin
Harissa marinade for chicken:
1 ½ lbs boneless and skinless chicken thighs, about 5–6 pieces
2 Tbsp harissa paste
2 Tbsp honey
1 Tbsp olive oil
1 Tbsp worcestershire sauce
Kosher salt, to taste
Bowl toppings: rice, shredded lettuce, sliced cucumbers, tomatoes, feta, picked red onions, hummus, warm pita
In a small jar with a lid, combine the vinaigrette ingredients. Shake to combine and place in the refrigerator until ready to eat.
In a large plastic bag, mix together, then marinade ingredients and add in the chicken. I cut the chicken into cubes because I cooked it in a pan. If I was grilling, I would have left them whole. Coat the chicken with the marinade and place in the refrigerator for at least 30 minutes or up to 24 hours.
Grill the chicken or heat 2 Tbsp of olive oil in a large skillet and cook the chicken.
To make your bowl, place a scoop of rice, top with chopped chicken and whatever toppings you’d like. Drizzle the vinaigrette over the top and enjoy!
Source: Butter for Ready
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