Harissa Chicken
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
397 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Harissa Chicken
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Harissa Chicken with Rice is a dinner that tastes like it took all day to make, instead of minutes. Every tender bite is full of North African spices, dates, and carrots; the fragrant basmati rice soaks up the sauce. The secret? That little jar of harissa paste lurking in your pantry.
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Ingredients
For the chicken:
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken thighs chopped into bite-sized pieces (see note 1)
- 4 carrots peeled, cut into 2-inch long matchsticks
- 1-2 tablespoons red harissa paste homemade or store bought (see note 2)
- 4 dates pitted, roughly chopped (see note 3)
- 3/4 cup water
For serving:
- 1/2 cup labneh cheese or Greek yogurt (see note 4)
- 2-3 tablespoons lemon juice
- fresh parsley minced, for garnish
- cooked rice optional (see note 5)
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Instructions
- In a large non-stick pan, heat olive oil over medium-high heat until shimmering. Add chicken and carrots and cook until lightly browned, about 6 to 8 minutes.
- Add dates, 1/2 cup of water and harissa paste to taste (1 to 2 tablespoons depending on how spicy it is). Cook until the liquid has thickened and the chicken is thoroughly cooked, about 2 to 4 minutes. Taste and season with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
- In a medium bowl, combine the labneh, 1 tablespoon lemon juice, and salt and pepper to taste. Taste and add more lemon juice if desired.
- To serve, add rice and chicken with carrots to bowls. Drizzle with the labneh mixture and garnish with fresh parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Chicken: Or substitute boneless, skinless chicken breasts.
- Harissa: I love to make my own harissa paste, but you can use any store-bought harissa that you like. Harissa paste spice levels vary from mild to fiery-hot depending on the brand or you how personally make it.
- Dates: These add a chewy texture and natural sweetness to the dish. Feel free to substitute an equal amount of raisins or Zante currants for the dates.
- Labneh: Aka Labne or labnah, this strained yogurt cheese is easy to find in Middle Eastern markets. See Recipe Tips and Variations for a Greek yogurt substitute, or substitute tzatziki sauce.
- Basmati rice: Bring 4 cups water to a boil in a large pot. Add 1 cup basmait rice and salt to taste (I like 1 teaspoon). Stir and return to a boil. Boil uncovered for 10 to 12 minutes. Using a fine mesh strainer, drain rice and rinse with hot water. Return to the pot and cover to keep warm.
- Yield: This recipe makes 4 servings of Harissa Chicken. Each serving includes about 6 ounces cooked chicken with carrots, a few tablespoons of labneh sauce, and 3/4 cup basmati rice.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
6 oz chicken
Calories
397kcal
(20%)
Carbohydrates
13g
(4%)
Protein
47g
(94%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.04g
Cholesterol
217mg
(72%)
Sodium
306mg
(13%)
Potassium
849mg
(24%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
10272IU
(205%)
Vitamin C
4mg
(4%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 6 oz chicken | |
| Calories | 397kcal | 20% |
| Carbohydrates | 13g | 4% |
| Protein | 47g | 94% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 217mg | 72% |
| Sodium | 306mg | 13% |
| Potassium | 849mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 10272IU | 205% |
| Vitamin C | 4mg | 4% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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