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Moroccan Red Harissa Chicken

Rachael Ray's Moroccan Red Harissa Chicken, as seen on Rachael Ray's 3 in the Bag
Rachael Rays Moroccan Red Harissa Chicken, as seen on Rachael Rays 3 in the Bag
Prep Time
10 min
Cook Time
55 min
Yields
4 servings

Rachael Ray’s red harissa chicken is inspired by the harissa, a Moroccan chilli paste, and served with basmati rice.

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ingredients

3
red bell peppers
3
red chile peppers such as Fresno or Holland finger peppers
2
tbsp olive oil
8
boneless, skinless chicken thighs
Salt and pepper
3
cloves garlic, chopped
1
bay leaf
1
small piece cinnamon stick or a pinch ground cinnamon
1
in fresh ginger root, peeled and grated or pasted
1
onion, finely chopped
2
tsp smoked sweet paprika (⅔ palmful)
1
tsp ground cumin (⅓ palmful)
White wine vinegar
2 ½
cups chicken stock
1
tbsp butter
1 ¼
cups basmati or other white long grain rice
Thinly sliced scallions, for garnish
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directions

Step 1

Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use.

Step 2

Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.

Step 3

Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about ½ cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve.

Step 4

To serve, heat the remaining 1 ½ cups stock (or 1 cup stock and ½ cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with a fork.

Step 5

In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.

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