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Harissa Chicken
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.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
📝 Preparation Steps
1
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.
olive oil2 tablespoons
2
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).
3
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.
4
To serve, add rice and chicken with carrots to bowls. Drizzle with the labneh mixture and garnish with fresh parsley.
Nutrition Facts
calories
397 kcal
fat Content
17 g
serving Size
6 oz chicken
fiber Content
2 g
sugar Content
9 g
sodium Content
306 mg
protein Content
47 g
trans Fat Content
0.04 g
cholesterol Content
217 mg
carbohydrate Content
13 g
saturated Fat Content
3 g
unsaturated Fat Content
11 g
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