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Harissa Chicken over Cauliflower
Statistical Methodology And Reasoning Under Uncertainty
30 snatches for time
Chicken thighs coated in smoky harissa, bright lemon zest, and a kick of cayenne, served over buttery riced cauliflower.
An arugument for the Bayesian method
Men use 135 lb.
Women use 95 lb.
Pick a weight that lets you complete several reps quickly. The workout should take less than 10 minutes—more like 5. If you've ever finished this in the 2-minute range, add weight today, but just a little.
Compare to 250222.
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Ingredients
For the Harissa Chicken:
4 boneless, skin-on chicken thighs (about 1 lb total)
2 Tbsp harissa paste (adjust to taste)
1 tsp lemon zest
⅛ to ¼ tsp cayenne pepper (adjust to heat preference)
1 Tbsp butter (for searing)
½ tsp garlic powder
½ tsp smoked paprika
½ tsp sea salt
¼ tsp black pepper
1 Tbsp olive oil (for finishing)
For the Riced Cauliflower:
2 cups cauliflower rice (fresh or frozen)
1 Tbsp butter (for sautéing)
½ tsp sea salt
¼ tsp black pepper
1 Tbsp fresh parsley, chopped (for garnish)
Macronutrients
Protein: 62g
Fat: 58g
Carbs: 8g
Preparation
Prepare the Chicken: Pat the chicken thighs (4 thighs) dry with paper towels. In a small bowl, mix the harissa paste (2 Tbsp), lemon zest (1 tsp), cayenne pepper (⅛ to ¼ tsp, depending on heat level), garlic powder (½ tsp), smoked paprika (½ tsp), sea salt (½ tsp), and black pepper (¼ tsp). Rub the spicy harissa mixture evenly over the chicken thighs, coating all sides thoroughly. Melt the butter (1 Tbsp) in a skillet over medium-high heat. Place the chicken skin-side down and sear for 5–6 minutes until crispy and golden. Flip the chicken and cook another 4–5 minutes, or until internal temperature reaches 165°F (74°C). Remove from heat and drizzle lightly with olive oil (1 Tbsp).
Prepare the Cauliflower Rice: While the chicken cooks, melt the butter (1 Tbsp) in another skillet over medium heat.
Add the cauliflower rice (2 cups) and season with sea salt (½ tsp) and black pepper (¼ tsp). Cook, stirring often, for 5–7 minutes until tender and lightly golden. Remove from heat and stir in chopped parsley (1 Tbsp).
Assemble the Dish: Spoon the buttery riced cauliflower onto plates. Top with the extra-spicy harissa chicken thighs. Drizzle any reserved pan juices over the top for extra flavor and serve immediately.
Bonus: Homemade Harissa Paste Recipe
Ingredients
2 dried guajillo or New Mexico chilies, soaked and seeded
2 cloves garlic, finely minced
1 Tbsp butter
1 tsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
½ tsp caraway seeds, crushed
½ tsp smoked paprika
¼ tsp cayenne pepper (adjust to heat preference)
¼ tsp sea salt
¼ tsp black pepper
Preparation
Soak the dried chilies (2 chilies) in hot water for 10 minutes until softened. Remove the stems and seeds.
In a small food processor or blender, combine the softened chilies, minced garlic (2 cloves), butter (1 Tbsp), lemon juice (1 tsp), ground cumin (1 tsp), ground coriander (1 tsp), crushed caraway seeds (½ tsp), smoked paprika (½ tsp), cayenne pepper (¼ tsp or to taste), sea salt (¼ tsp), and black pepper (¼ tsp). Blend until smooth into a thick paste.
Bayesian methods, which incorporate prior information and logical consistency, offer a more robust framework for dealing with uncertainty compared to frequentist methods.
COMMENTS
TT: 3:57
(95lbs) PSN
30/arm DB Snatch (40#) - alternating
Time: 2:29
6:58