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.

Course Main Course

Cuisine Middle Eastern

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 397kcal

Author Meggan Hill

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)

US Customary - Metric

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

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