Main Course · Serves 2
with Herby Crema plus a Harissa-Spiced Bulgur Salad
These spicy chicken sandos are packed to bursting with flavor! You’ll season the chicken with fiery, flavorful harissa powder, sear, and load into toasty brioche buns along with cooling herbed crema, while a nutty bulgur salad on the side gets the same spicy kick along with fresh tomato, cucumber, and scallion.
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Mince parsley. Zest and quarter lemon.
In a small pot, combine bulgur, scallion whites, 1 cup water, 1⁄2 tsp harissa powder, and a pinch of salt (2 cups water and 1 tsp harissa powder for 4 servings.) (You’ll use more harissa powder later.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
Keep covered off heat until ready to use in Step 5.
While bulgur cooks, open package of chicken* and drain off any excess liquid. Season all over with 1⁄2 tsp harissa powder (1 tsp for 4 servings), salt, and pepper. (Use more or less harissa powder depending on spice tolerance. Reserve any remaining for another use.)
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Keep covered off heat until ready to assemble sandwiches.
Meanwhile, in a small bowl, combine sour cream, a pinch of scallion greens, and a pinch of parsley. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with pepper.
Halve and toast buns.
Trim and finely dice cucumber.
Cut tomato into rounds; reserve four rounds (eight rounds for 4 servings) for sandos and dice remaining rounds into 1⁄2-inch pieces.
Drain any excess water from bulgur; fluff with a fork. Stir in lemon zest, a large drizzle of olive oil, and juice from half the lemon.
Add cucumber, diced tomato, and remaining scallion greens; stir to combine. Taste and season with salt and pepper.
Spread herby crema on bottom halves of buns. Top with chicken and tomato rounds. Close sandos.
Divide sandos and bulgur salad between plates. Garnish salad with remaining parsley. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
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