Directions

1. Add equal parts of all of the spices to a mortar and pestle or spice grinder and grind until well combined and finely ground.
2. Combine the chicken thighs, olive oil, shawarma blend, and spice mixture in a large bowl and mix until the chicken is well coated.
3. Cover and refrigerate for about 24 hours to really let the flavors develop.
4. Combine the rice, water, onion, and saffron threads in a medium saucepan over medium-high heat.
5. Bring to a simmer, then reduce heat to low, cover and let stand for 12 minutes.
6. Fluff with a fork and set aside until ready to serve.
7. Preheat your grill to med-high heat and lightly oil the grates.
8. Place your marinated chicken, skin side down, on the preheated grill and cook for 5-8 minutes per side, until an internal temperature of 165°F is reached.
9. Remove from the grill and let rest.
10. In a small bow, whisk together the veganaise and harissa paste. Taste and adjust to desired spice level. Set aside.
11. To prepare the greens, fill a medium bowl with mixed greens and dress with a few squeezes of lemon, a drizzle of olive oil, and a sprinkle of maldon salt. Toss until the greens are well coated.
12. To assemble, start with a few spoonfuls of rice on a plate. Sprinkle the rice with a bit of black caraway seeds.
13. Add a chicken thigh and some of the lemon dressed greens to the plate as well as a couple of pickled turnips and a few microgreens.
14. Top the chicken with a dollop of the harissa aioli and serve this beautiful, restaurant-quality dish!