Harissa Roast Chicken with Crunchy California Grapes and Celery Salad & Tahini | PrimalGourmet

Ingredients

• ¼ cup roughly chopped raw and unsalted walnuts
• ¼ cup raw and unsalted sunflower seeds
• ¼ cup raw sesame seeds
• 1 teaspoon whole-grain mustard (substitute Dijon mustard)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 clove garlic (finely grated)
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly-cracked black pepper
• 3 tablespoons extra-virgin olive oil
• 2 stalks celery (thinly sliced on a bias)
• 2 Persian cucumbers (seeds removed and thinly sliced on a bias)
• ½ white onion (thinly sliced)
• 1 cup red and green Grapes from California (halved)
• ½ cup 100% pure toasted sesame seed paste (AKA tahini)
• 1 tablespoon lemon juice
• ½ cup ice cold water (plus more as needed)
• 1 tablespoon harissa paste
• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic (finely grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon freshly-cracked black pepper
• 2 bone-in and skin-on chicken quarters (substitute bone-in and skin-on chicken thighs, drumsticks or breasts)