Name: Moroccan Red Harissa Chicken
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4 servings
Cuisine: Middle Eastern
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

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.

ingredients

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

Ingredient Substitution Guide

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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Moroccan Red Harissa Chicken

ingredients

directions

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