Harissa Chicken & Rice | Building Feasts

harissa paste

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha offers a similar spice level with fewer calories.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats, while vegetable oil is budget-friendly.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein, while bulgur is often cheaper.

Marinate chicken thighs by crushing 4 garlic cloves with a pinch of sea salt in a mortar and pestle.

Add harissa paste, pomegranate molasses, honey, red wine vinegar, and juice of half a lemon to the crushed garlic and mix.

Drizzle a tiny bit of olive oil over the chicken thighs and mix to coat.

Let the chicken marinate for about 1 hour (can marinate up to 12 hours).

In a large pan, heat olive oil and add sliced shallot with a sprinkle of salt; sweat until translucent and slightly brown, about 5 minutes.

Rinse the rice well to remove starch for even cooking.

Strip cavolo nero leaves and add to the pan with the shallots.

Add rinsed rice to the pan and stir to coat in the oniony oil.

Add a tin of chickpeas, 2 cups of water, and season with a pinch of salt; stir to combine.

Add cardamom pods and a cinnamon stick to the rice mixture.

Nestle the marinated chicken thighs on top of the rice mixture and pour any remaining marinade over the chicken.

Cover the pan and cook in the oven for 30 minutes, then uncover and cook for an additional 20 minutes.

Remove from the oven and let the chicken brown before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens