SunRice

One Pot Harissa Chicken

I am using:

Prep time

15min

Cook time

60min

For a delicious harissa chicken dish, try out this recipe that only requires one pot! This dish is full of flavour and is perfect for a tasty dinner.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1½ cup SunRice Naturally organic Brown Rice

  • 750 g Chicken Thigh Fillets (cut into 3cm pieces)

  • ½ cup Olive Oil

  • 1 Red Onion (cut into thin wedges)

  • 4 clove Garlic (crushed)

  • 3 cup Chicken Stock

  • ½ cup Pitted Dried Dates (chopped)

  • 1 tbsp Preserved Lemon (finely chopped)

  • 1 cup Broad Beans (frozen, thawed and peeled)

  • cup Coriander Leaves (roughly chopped, plus extra to serve)

  • ½ cup Mint Leaves (roughly chopped, plus extra to serve)

  • ½ cup Cashews (roasted and chopped, plus extra to serve)

  • 1 tbsp Greek Style Yoghurt (to serve)

  • 1 tbsp Coriander Seeds

  • 1 tbsp Cumin Seeds

  • 1 tsp Ground Turmeric

  • ½ tsp Salt

  • 1 tbsp Lemon Zest

  • 4 Long Green Chillies (seeded and chopped)

  • ½ cup Coriander Leaves (coarsely chopped)

  • 2 tsp Lemon Juice

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of One Pot Harissa Chicken

Method

  • Make green harissa. Place coriander seeds, cumin seeds and tumeric in a small frying pan. Cook over a low heat, shaking occasionally for 2-3 minutes or until fragrant. Set aside to cool.

  • Place cooled spice mixture and salt in a small food processor and process until finely ground. Add garlic, lemon zest, chillies, 1/4 cup mint and coriander leaves and process until very finely chopped. Add lemon juice and olive oil and process until almost smooth. Place harissa in a small bowl.

  • Preheat oven to 200C. Place chicken and 1/4 cup of the harissa in a large bowl and stir to coat. Cover remaining harissa and set aside.

  • Heat oil in a flameproof casserole dish over a medium heat. Add onion and cook, stirring for 3 minutes, or until soft. Increase the heat and add chicken and garlic. Cook, stirring for 3 minutes. Add rice and stir to coat.

  • Add chicken stock and bring to the boil. Cover and bake for 1 hour until rice is tender and liquid is absorbed. Stir halfway through cooking time.

  • Add dates, preserved lemon and broad beans and stir to combine. Cover and stand for 5 minutes. Stir through coriander, 1/4 cup mint leaves and cashews.

  • Thin the remaining harissa with about 1 tablespoon boiling water. Top rice with extra cashews and herbs. Serve with thinned green harissa and yoghurt.

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