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

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!

Course Main Course
Cuisine Middle Eastern
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
US Customary - Metric

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.