- Home
- Recipes
- Meat and poultry
- Harissa chicken and rice one-pot
Harissa chicken and rice one-pot
- Helena Busiakiewicz
Save recipe
Serves 4
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 5 out of 5.2 ratingsRate
loading...
Get 5 months for £5 when you subscribe today
This is a Middle Eastern-inspired one-pot that is packed full of flavour. Some yogurt with preserved lemon chopped and stirred through it would go with it nicely
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Harissa chicken and couscous salad
A star rating of 5 out of 5.2 ratings
Harissa chicken meatballs with bulgar
A star rating of 0 out of 5.0 ratings
Chicken, giant couscous and harissa broth
A star rating of 5 out of 5.2 ratings
Try our harissa chicken and rice one-pot recipe, then try harissa chicken and white bean bake, sticky marmalade and harissa chicken, lettuce wraps with sticky chicken or crispy chicken with harissa honey butter.
Harissa chicken and rice one-pot recipe
Ingredients
Nutrition
-
2½ tbsp olive oil
-
6 chicken thighs
-
1 large red onion
finely sliced
-
2 garlic cloves
grated
-
1 tbsp harissa paste
-
1 tsp cumin seeds
-
1 cinnamon stick
-
200g basmati rice
rinsed
-
650ml chicken stock
-
10g flat-leaf parsley
finely chopped
-
1 lemon
zested and juiced
-
1 tsp sumac
Nutrition: per serving
- kcal633
- fat33g
- saturates8g
- carbs41g
- sugars4g
- fibre4g
- protein41g
- salt1.3g
Ad
Method
-
step 1
Heat the oven to 200C/180C fan/gas 4. Put 1 tbsp of oil in a lidded casserole over a medium heat. Season the chicken thighs well, then put them, skin-side down, into the oil. Cook for 6-8 mins or until deeply golden. Remove to a plate, skin-side up – you will finish cooking them later.
-
step 2
Pour ½ tbsp of oil into the pan (although you might not need it if the chicken thighs were very fatty), then cook half the onion for 10-12 mins or until softened, then stir in the garlic, harissa, cumin and cinnamon. Cook for another minute, then stir in the rice.
-
step 3
Season, then pour in the stock. Nestle the chicken on top, put on the lid and cook in the oven for 35 mins until the rice is tender and the chicken is cooked through. Leave to sit for 5 mins.
-
step 4
While the chicken cooks, mix the remaining onion with the parsley, lemon zest and juice, sumac and 1 tbsp of olive oil, and season.
-
step 5
Top the chicken pot with the salsa, then serve straight from the dish.
More ways with harissa.
Authors
Helena Busiakiewicz
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.2 ratings
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue