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Harissa Spiced Chicken with Basmati, Carrots and Dates

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Cook Time: 1 hour 30 minutes
Servings: 4

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

  • Preheat the oven to 400ºF.
  • 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.
  • Add a pinch of salt, and sauté until the onions are soft and translucent, about 5 minutes.
  • 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.
  • Add the garlic to the onions, and cook for another minute more.
  • 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.
  • Add the rice and stir for another minute, toasting the rice to infuse it with the flavors of the spices.
  • Add the dates and the carrots along with a 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.
  • Transfer pan to the oven (uncovered) and cook for 40 minutes.
  • Remove pan from oven. Add fresh parsley, and, if you like a little punch of acidity squeeze lime juice over the top.
  • Serve immediately while it’s hot!