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Main · Dinner · Chicken · Carrots · Broccoli · Chickpeas

Greek Bowl with Harissa Fig Chicken

Every component does a different job. The hummus is creamy, the broccoli is sharp, the salad is fresh, the carrots are warm and sweet, and the chicken brings the heat, with cool tzatziki over it all. It looks like a lot, but most of it can be made the day before, which leaves only the chicken, carrots, and salad for the day you serve it.

Prep
40 min
Cook
1 hr 15 min
Total
1 hr 55 min
Serves
6
1×
Equipment
grill · large pot · sheet pan · large skillet · food processor
Oven
425°F
A dark bowl on a stoneware plate, filled with grilled chicken, rainbow carrots, tomato and cucumber salad, hummus with pine nuts, pickled purple broccoli, farro, and tzatziki, with a pita wedge and flowering mint and dill

Instructions

Make the Harissa Fig Grilled Chicken, Roasted Garlic Hummus, Honey-Roasted Rainbow Carrots, and Quick-Pickled Purple Broccoli first. The hummus uses some of the pickle brine, so start with the broccoli, and the chicken needs about 6 hours in its marinade.

Tzatziki

  1. Drain the cucumber. Grate the cucumber, toss with a pinch of salt, and let it sit for 10 minutes. Wring it out hard in a clean towel, so the sauce doesn’t go watery.

Grated cucumber wrung out and pressed into a small white ramekin, pale green with dark flecks of skin

  1. Mix and chill. Stir the cucumber into the yogurt with the garlic, lemon juice, olive oil, dill, mint, ½ tsp salt, and pepper. Keep the garlic clove on the small side, since raw garlic gets stronger as it sits. Chill for at least 30 minutes so it mellows.

Tzatziki in a green dish, thick and creamy with shreds of cucumber and chopped dill and mint

Farro

  1. Boil. Cook the farro like pasta in plenty of salted water for 20–30 minutes, until chewy but tender. Drain and season with a little more salt.

Salad

  1. Dress. Whisk the olive oil, both vinegars, sumac, herbs, salt, and pepper.
  2. Toss. Toss the onion, cucumber, and tomatoes with the dressing and let it sit in the fridge for an hour.

Red and yellow heirloom and cherry tomatoes, cucumber chunks, and thin red onion, glossy with dressing and flecked with pepper and herbs

Build the bowls

  1. Warm the pita. Warm the pita in the oven for a few minutes and cut it into wedges.
  2. Build. Start with farro in each bowl, then add a scoop of hummus, sliced chicken, carrots, salad, and pickled broccoli in sections around it. Top with tzatziki and tuck in a pita wedge and some dill and mint.

Make ahead

  • Up to a week: the pickled broccoli and the chicken glaze.
  • 3–4 days: the hummus and the farro.
  • 1–2 days: the tzatziki. Pour off any liquid and stir before serving.
  • The morning of: marinate the chicken.
  • An hour before serving: toss the salad and put it in the fridge.
  • Just before serving: roast the carrots and grill the chicken.

Notes

  • Lift the salad out of the bowl with a slotted spoon so the dressing doesn’t pool.