Honey-Harissa BBQ Chicken
plus Garlicky Rice with Zucchini & Black Beans
- Milk
Seasoned with honey and fiery, flavorful harissa powder, our sweet and spicy BBQ sauce elevates tender pork chops to new heights. The succulent chops are served with garlicky rice tossed with zucchini and black beans that soak up all the extra flavor. With a sprinkling of fresh scallions over top, this hearty meal is one you’ll keep coming back for!
Ingredients
4 tablespoon
BBQ Sauce
1 unit
Zucchini
½ cup
White Rice
1 clove
Garlic
2 teaspoon
Honey
1 unit
Black Beans
⅔ tablespoon
Harissa Powder
10 ounce
Chicken Cutlets
2 unit
Scallions
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30-45 seconds.
Add rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick pieces.
Drain and rinse beans.
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes.
Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
Pat pork* dry with paper towels and season all over with 1 tsp harissa powder (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the harissa powder—we sent more!)
Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer to a cutting board and let rest at least 3 minutes. Wipe out pan and let cool slightly.
Swap in chicken* for pork. Cook chicken until cooked through, 3-5 minutes per side.
While pork cooks, in a small bowl, whisk BBQ sauce, honey, 1 TBSP water, 1 tsp harissa powder, ¼ tsp sugar, a pinch of salt, and pepper to combine (2 TBSP water, 2 tsp harissa powder, and ½ tsp sugar for 4 servings). (Save remaining harissa powder for another use.)
In pan used for pork, bring honey BBQ mixture and ¼ cup water (⅓ cup for 4 servings) to a simmer over medium heat. Cook, stirring occasionally, until slightly reduced, 1-2 minutes. (If glaze seems too thick, add more water 1 tsp at a time.)
Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.
Fluff rice with a fork; stir in zucchini and beans. Taste and season with salt and pepper if desired.
Slice pork crosswise.
Divide rice between plates. Top with pork. Drizzle honey BBQ sauce over pork; top with scallion greens. Serve.
Slice chicken crosswise. Top rice with chicken and drizzle with honey BBQ sauce; top with scallion greens.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Sweet and savory combo was a hit; some found the BBQ sauce too American-tasting or wanted more overall flavor.
- Ease of prep: Quick and easy to prepare, though a few noted prep time was longer than expected.
- Suggestions: Consider heating the beans; try doubling the sauce and adding extra harissa for more kick 🌶️.
- Portions: Several wished for more zucchini; others suggested adding a crunchy element like corn salsa or chips.
- Texture: Some found the black beans dry or mealy; cooking them or incorporating them differently might improve the dish.
