Green Harissa Chicken Thighs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 923
- Total Fat
- 33
- Saturated Fat
- 10
- Carbohydrates
- 65
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 87
- Cholesterol
- 384
- Sodium
- 1899
- Total: 1 hr 15 min
- Active: 1 hr
Ingredients
3 large green bell peppers
2 to 3 large jalapeno peppers
8 boneless, skinless chicken thighs, pounded
Salt and pepper
Flour, for dredging
2 to 3 tablespoons olive oil
4 cloves garlic, finely chopped
1 large onion, finely chopped
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
3 cups chicken stock
2 tablespoons butter
A handful spaghetti, broken into 1- to 2-inch pieces
1 cup long-grain white rice or basmati rice
Directions
- Preheat the broiler.
- Under the hot broiler, char the bell peppers and jalapenos to blacken the skins evenly. Place the peppers in a bowl and cover to cool. Wipe off the skins with a paper towel and seed the peppers.
- Meanwhile, sprinkle the chicken with salt and pepper, and then dredge in flour. Heat a couple of tablespoons of oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add the garlic, onions, coriander, cumin and some salt and pepper. Cook to soften, stirring occasionally.
- Add 1 cup of the stock with the peeled peppers to a food processor and pulse to puree the peppers. Add the puree to the cooked onions and slide the chicken back into the sauce to finish cooking.
- Cool and store for a make-ahead meal. Reheat over medium heat, adding a little water or stock if the sauce is too thick.
- To serve, prepare the rice pilaf. Melt the butter in a saucepot over medium heat. Toast the broken pasta pieces to brown, then add the rice and the remaining 2 cups stock, and bring to a boil. Cover the pot and cook 15 minutes. Remove the pot from the heat and let stand 5 minutes, then fluff the pilaf with a fork.