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!
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.
Drizzle with olive oil and season with salt and pepper. Roast until golden brown and crispy, about 20 minutes.
Meanwhile, in a small pot, combine the rice, a pinch of salt and water. Heat on high until boiling.
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.
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.
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).
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.
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.