Protein Sides Recipe
Harissa chicken (18 oz), slow-cooked tamari mushrooms (18 oz), grilled salmon (24 oz)
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Ingredients
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Harissa Chicken
Slow-Cooked Tamari Mushrooms
Grilled Salmon
Method
Harissa Chicken
- 1
Prepare the Chicken
In a bowl, mix together the harissa paste, olive oil, salt, black pepper, and garlic powder to create a marinade.
- 2
Marinate the Chicken
Add the chicken thighs to the bowl and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, or overnight for best results.
- 3
Cook the Chicken
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for about 6-7 minutes on each side, or until fully cooked (internal temperature of 165°F).
Slow-Cooked Tamari Mushrooms
- 4
Prepare the Mushrooms
Clean the cremini mushrooms with a damp cloth and slice them into thick pieces.
- 5
Combine Ingredients
In a slow cooker, add the sliced mushrooms, tamari sauce, minced garlic cloves, grated ginger, and sesame oil. Stir well to combine.
- 6
Cook the Mushrooms
Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the mushrooms are tender and flavorful.
- 7
Garnish
Before serving, chop the green onions and sprinkle them over the cooked mushrooms.
Grilled Salmon
- 8
Prepare the Marinade
In a small bowl, mix together the lemon juice, dill, salt, black pepper, and olive oil.
- 9
Marinate the Salmon
Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for 15-20 minutes.
- 10
