One Pot Harissa Chicken
Easy
> 1 Hour
Serves 4
One Pot Harissa Chicken
Ingredients
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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One Pot Harissa Chicken
Easy
> 1 Hour
Serves 4
N/A
Ingredients
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.