Harissa Chicken with Rice

Dabble in North African cuisine in the most delicious, comforting way possible. Try this Harissa Chicken with Rice and thank me later. You’ll love it!

School’s out for the summer!

I survived my Culinary Fundamentals 3 final exam. This is the hardest class in the program, and the final exam was brutal: Prepare 4 dishes with 4 different proteins made 4 different ways with 4 sides and 4 sauces in a 6-hour window. (If it can amaze and impress the chefs, too, that is recommended).

I’ll go into more details in my June Newsletter, but for now, one of the recipes I made and presented was Harissa Chicken. It might sound strange or weird, but it’s actually so tasty that I felt compelled to post it ASAP.

I wish I could make it for you so you could try it and know how good it is. But here’s a preview.

A photo of chicken and carrots seasoned with harissa paste served with basmati rice and roasted chickpeas in a black bowl.

All the flavor and sass in this recipe comes from Harissa paste (pronounced ha-RISS-uh).

Harissa is a North African paste made of dried chiles (rehydrated) and fresh herbs, citrus juice, other spices, possibly a tomato product, whatever you want to throw in there. It can be mild or super spicy depending on what you use.

I made the Harissa paste from scratch and you can, too. It’s super simple, especially if you have a food processor or blender. Here’s a quick video showing you how easily it comes together.

You can also buy harissa online, at Trader Joe’s, and Whole Foods among other places.

An overhead photo of chicken and carrots seasoned with harissa paste in a 12-inch LeCreuset skillet.

It’s as easy as browning some chicken and carrots in a pan, adding harissa and water, and letting it simmer. I also added dates for a bit of sweetness.

Serve with roasted chickpeas, rice (make it fresh or use leftover), and a simple yogurt sauce. I used Labneh, a middle eastern dairy product that lands somewhere between cheese and strained yogurt. I mixed it with a bit of vinegar and salt for brightness.

An overhead photo of chicken and carrots seasoned with harissa paste served with basmati rice and roasted chickpeas in a black bowl.

If Harissa Chicken sounds complicated, don’t be fooled. It’s EASY. And it’s delicious. TRY IT. You’ll thank me later, I’m sure of it!

Save this  to your “Sauces” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

A square photo of chicken and carrots seasoned with harissa paste served with basmati rice and roasted chickpeas in a black bowl.
5 from 1 vote
Print

Harissa Chicken with Rice

Dabble in North African cuisine in the most delicious, comforting way possible. Try this Harissa Chicken with Rice and thank me later. You'll love it!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 593 kcal

Ingredients

For the chickpeas:

  • 1 (14.5 ounce) can chickpeas drained and rinsed
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper

For the rice:

  • 1/2 cup white basmati rice
  • 1 cup water

For the chicken:

  • 2 teaspoons olive oil
  • 2 pounds boneless skinless chicken thighs chopped into bite sized pieces
  • 4 carrots peeled, cut into 2' long matchsticks
  • 1-2 tablespoons red harissa paste homemade or store bought
  • 4 dates pitted, roughly chopped
  • 3/4 cup water
  • Minced fresh parsley for garnish

For the labneh sauce:

  • 1/2 cup labneh cheese or Greek yogurt
  • 2-3 tablespoons white wine vinegar
  • salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 425 degrees. Rub the chickpeas in a clean kitchen towel to remove skins, if desired. Place on a rimmed baking sheet. 

  2. Drizzle with olive oil and season with salt and pepper. Roast until golden brown and crispy, about 20 minutes. 

  3. Meanwhile, in a small pot, combine the rice, a pinch of salt and water. Heat on high until boiling. 

  4. Reduce heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and fluff the rice with a fork.

  5. In a large non-stick pan, heat 2 teaspoons olive oil on medium-high heat until shimmering. Add the chicken and carrots and cook until lightly browned, about 6 to 8 minutes. 

  6. Add the dates, 1/2 cup of water and harissa paste to taste. 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 1/2 teaspoon pepper). 

  7. While the chicken is cooking, in a medium bowl, combine the labneh and half of the vinegar, season with salt and freshly ground black pepper, to taste. 

  8. To serve, add some of the rice, chickpeas, and 1/4 of the chicken mixture to a bowl. Top with some of the labneh mixture and garnish with parsley.

This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

Products Featured in this Recipe:

(may include affiliate links)

More recipes you'll love...

1 comment

  1. I feel like I have so much to catch up on here! I hope everything is going amazingly and I LOVE your site revamp. What stunning photos and awesome, mouthwatering recipes, lady!

Leave a Reply

Your email address will not be published. Required fields are marked *

 

thanks for stopping by!

y’all come back now, ya hear?