Moroccan Chicken and Millet Bowl

Pat the chicken thighs dry with paper towels and rub generously with cumin, salt, and black pepper. Drizzle with olive oil and coat evenly. Let them rest at room temperature for 10-15 minutes while you prepare the other ingredients.

Peel and dice the butternut squash into one-inch cubes. Core the pears and cut into similar-sized pieces. Toss both with olive oil, a pinch of cumin, salt, and black pepper on a lined baking sheet. Roast at 400°F for 25-30 minutes, turning once, until the squash is tender and the pear edges are golden and caramelized.

Toast the millet in a dry saucepan over medium heat for 2-3 minutes until fragrant and lightly golden. Add two cups of water, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until fluffy and all liquid is absorbed.

Heat a grill pan or skillet over medium-high heat. Cook the seasoned chicken thighs for 6-7 minutes per side until the internal temperature reaches 165°F and the skin is deeply charred. Rest for 5 minutes, then slice against the grain into thick strips.

Whisk together harissa paste, honey, lemon juice, and a tablespoon of olive oil in a small bowl until smooth. Taste and adjust — it should be spicy, sweet, and tangy in equal measure. Dice the dried apricots and stir half of them into the drizzle for texture.

Divide the fluffy millet between bowls and arrange the roasted squash and caramelized pears alongside the sliced chicken. Spoon the harissa drizzle generously over everything, scatter the remaining diced apricots, and finish with torn fresh mint leaves.