Harissa chicken and rice one-pot
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
Showing items 1 to 3 of 6
- 2½ tbsp olive oil
- 6 chicken thighs
- 1 large red onionfinely sliced
- 2 garlic clovesgrated
- 1 tbsp harissa paste
- 1 tsp cumin seeds
- 1 cinnamon stick
- 200g basmati ricerinsed
- 650ml chicken stock
- 10g flat-leaf parsleyfinely chopped
- 1 lemonzested and juiced
- 1 tsp sumac
Nutrition: per serving
- kcal633
- fat33g
- saturates8g
- carbs41g
- sugars4g
- fibre4g
- protein41g
- salt1.3g
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.
