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/ Source: TODAY
By Alon Shaya

Chef Alon Shaya of Saba in New Orleans is visiting the TODAY Food team to show us how to roast the perfect chicken and make the most of the leftovers.

He prepares a simple roasted chicken with harissa, tahini chicken salad with fresh herbs and an arugula salad that pairs perfectly with both poultry preparations.

Harissa Roasted Chicken

"I love this recipe because of its simplicity and how you can use leftovers to create a completely different dish," says Shaya.

Tahini Chicken Salad

This chicken salad is packed with flavor! The duqqa spice blend adds taste and texture and the tahini mayo brings a creamy, nutty richness to the dish.

Bright citrus, briny olives and zesty za'atar spice make this simple salad a fresh and flavorful start to any meal.

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