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Harissa Chicken — the BEST one pot chicken dinner!

If you’ve never made rice in ONE pot WITH chicken, this dish is gonna be a game changer! This is the BEST one pot chicken dinner! Once you make it you’ll make it again and again and again! It’s that good!

You add all the ingredients to a cast iron skillet, start it on the stove and finish it up in the oven. You can add any vegetables with a similar cooking time to carrots — parsnips, squash (cut into small pieces), and broccoli would all work really well.

A note on the rice and liquid ration: depending on how “toothsome” you like your rice, you can easily adjust the chicken broth amount. For extra flavor, use 1/2 chicken broth and 1/2 white wine. I found that 1 1/3 cup of liquid created rice that had a bit of an al dente chew to it, but if you want your rice softer use 2 cups.

For the dates: My family isn’t a huge fan of dates, so I used 8. They add a really lovely bit of sweetness to cut through the spice, but don’t feel you need to use all 12. Use less, use more, use what tastes good to YOU.

And if you need a little snack to nosh one while you’re making this, I HIGHLY recommend these seriously addicting smokey fried chickpeas.

Have I mentioned this is the BEST one pot chicken dinner — ‘cuz it is!

Loving this one pot chicken dinner? Looking for more tasty dinners that will get you out of your cooking rut, help you ditch boredom and find your cooking mojo again? Sign up for my weekly Friday newsletter, Tasty Bites! Click here to grab your seat at the table!

lightly adapted from Diana Henry’s , Simple

Harissa Spiced Chicken with Basmati, Carrots and Dates

Print Grocery List Print Recipe
Serves: 4-6 Total Time: 1 hour, 30 minutes

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 onion, finely chopped
  • kosher salt and pepper to taste
  • 8 pieces bone-in, skin-on thighs
  • 3 tablespoons harissa (use 2 tablespoons for less spice or 4 tablespoons for a spicier kick)
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon ground ginger
  • 1 cup basmati rice, rinsed until water runs clear
  • 1 bay leaf
  • 6 to 12 medjool dates, diced
  • 6 carrots, peeled and cut into 1/2″ circles
  • 1 1/3 cup chicken broth (for more flavor use 5 ounces chicken broth and 5 ounces white wine)
  • Chopped fresh Italian flat leaf parsley, to garnish.
  • Squeeze of fresh lime juice, optional.

Instructions

1

Preheat the oven to 400ºF.

2

In a large cast iron skillet over high heat, heat 2 tablespoons of the oil. When the oil is shimmery, add the onions and reduce the heat to medium.

3

Add a pinch of salt, and sauté until the onions are soft and translucent, about 5 minutes.

4

While the onions are sautéing add the chicken to a large bowl, season with salt and pepper, add the rest of the olive oil and 1 – 2 tablespoons of harissa. The amount of harissa totally depends on how spicy you like your food. Use tongs and toss chicken to coat it really well.

5

Add the garlic to the onions, and cook for another minute more.

6

Add the cumin and ginger, and 1 to 2 tablespoons of the harissa (again, totally depends on how spicy you want the dish!). Stir to coat the onions in the seasonings.

7

Add the rice and stir for another minute, toasting the rice to infuse it with the flavors of the spices.

8

Add the dates and pinch of salt. Stir to combine. Nestle the chicken over the top of the rice. Pour 1 and 1/3 cups chicken broth over all the ingredients (see notes above for liquid ratios). Add the bay leaf.

9

Transfer pan to the oven (uncovered) and cook for 40 minutes.

10

Remove pan from oven. Add fresh parsley, and, if you like a little punch of acidity squeeze lime juice over the top.

11

Serve immediately while it’s hot!

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