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
4 servings

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



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


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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