INGREDIENTS:

4 LBS Organic Chicken Thighs

1 Jar Roasted Red Peppers

6 Cloves Garlic

1 TSP Caraway Seeds

1 TSP Coriander Seeds

2 TSP Smoked Paprika

1/4 TSP Cayenne Pepper

2 TSP Himalayan Salt

2 TBSP Avocado Oil or Olive Oil

2 TBSP Red Wine Vinegar

3/4 CUP Avocado May

DIRECTIONS:

Place red peppers, garlic, caraway & coriander seeds, paprika, cayenne, salt, oil and vinegar into a blender – produces ~ 1 cup of Harissa Sauce

Set 1/4 cup of the sauce aside, use 3/4 to marinate the chicken thighs

Place the chicken in a glass container and cover with the 3/4 cup harissa sauce. Marinate 30 min in the refrigerator, or overnight

Once marinated, grill the chicken or pan sear with cast iron skillet until cooked thoroughly

Whisk the avocado mayo and the 1/4 cup sauce to make a dipping sauce.