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One Pot Harissa Chicken

Easy

> 1 Hour

Serves 4

One Pot Harissa Chicken

Ingredients Method

Ingredients


Sunrice Organic Brown Rice 750G

Method


  1. 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.

  2. 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.

  3. Preheat oven to 2000C. Place chicken and 1/4 cup of the harrisa in a large bowl and stir to coat. Cover remaining harissa and set aside.

  4. 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.

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

  6. 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.

  7. 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


  1. 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.

  2. 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.

  3. Preheat oven to 2000C. Place chicken and 1/4 cup of the harrisa in a large bowl and stir to coat. Cover remaining harissa and set aside.

  4. 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.

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

  6. 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.

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