Harissa Chicken & Rice with Crispy Chickpeas
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 2 tablespoonsharissa paste
- 1yellow onion
- 4 clovesgarlic
- 1red bell pepper
- 1 can (14 oz)canned chickpeas (drained and rinsed)
- ½ cupdried apricots
- 3 tablespoonsolive oil
- 1 teaspooncumin
- 1 teaspoonpaprika
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1lime
- ¼ cupfresh cilantro
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Dice 1 red bell pepper.
- 04
Dice 0.5 cup dried apricots.
- 05
Drain and rinse 1 can (14 oz) chickpeas.
Method
- 01
Heat 2 tablespoons olive oil in a large, heavy pot (5-quart Dutch oven or similar) over medium-high heat. Season the chicken thighs generously with salt and pepper on both sides.
- 02
Working in batches, sear the chicken skin-side down for 4–5 minutes until golden and crispy. Flip and sear 2 minutes more. Transfer to a plate.
- 03
In the same pot, add the remaining 1 tablespoon oil. Stir in the diced onion and bell pepper, cooking for 3–4 minutes until softened. Add minced garlic and cook 1 minute more until fragrant.
- 04
Stir in the harissa paste, cumin, and paprika, cooking for 1 minute to bloom the spices. Add the rice and stir to coat with oil, cooking for 1–2 minutes.
- 05
Pour in the chicken broth, stirring to combine. Return the seared chicken thighs to the pot, skin-side up, nestling them into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- 06
Scatter the drained chickpeas and diced apricots over the rice. Cover and simmer for another 8–10 minutes until the rice is tender and has absorbed the liquid, and the chicken reaches an internal temperature of 165°F.
- 07
Remove from heat. Squeeze fresh lime juice over the pot and scatter cilantro on top. Let rest 5 minutes, then serve directly from the pot.
Spice Tips
Harissa carries warm, medium heat, but you can dial it up or down. For more punch, add 1/4 teaspoon cayenne pepper to the spice bloom or finish with a pinch of red pepper flakes. For a milder bowl, reduce harissa to 1 tablespoon and increase paprika to 2 teaspoons. A dollop of Greek yogurt on the side balances heat beautifully.
Make this dish ahead: cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth. For a vegetarian version, replace chicken with 8 oz halloumi cheese cut into chunks, or add 2 cups mushrooms instead and use vegetable broth.