ONE POT HARISSA CHICKEN AND RICE

ONE POT HARISSA CHICKEN AND RICE

• Nutritional Breakdown: per portion (whole recipe)
  

  (g)

• Approximate preparation and cooking time: 1 hour
  Serves 4

INGREDIENTS

• FOR THE CHICKEN
• 4 Chicken thighs and 4 drumsticks
• 2 tbsps Harissa seasoning (see recipe below)
• 1 tbsp olive oil
• 1 red onion, finely diced
• 2 garlic cloves, crushed
• 1½ cups medium grain white rice
• 400g can chickpeas
• 1 small red capsicum, finely diced
• ½ cup currants (removed to be completely sugar-free)
• 2 cups good quality chicken stock
• 1½ cups water
• 2 cinnamon sticks
• 
  
• FOR THE HARISSA SEASONING
• (shop bought Harissa paste can also be used)
• 1 tsp ground paprika
• 1 tsp ground coriander
• ½ tsp ground cumin
• 1½ tsps. dried mint
• 1 tsp garlic powder
• 1 tsp caraway seeds
• ½ tsp Nuvia Sweetener
• ½ tsp chilli flakes
• ¼ tsp ground cinnamon
• ½ tsp sea salt
• ½ tbsp rice flour

METHOD

• FOR THE HARISSA SEASONING
• 1. Place all ingredients in a bowl and combine until evenly mixed through. Store in an airtight container or glass spice jar.
• 
  
• FOR THE CHICKEN
• 1. Preheat oven to 180 degrees.
• 2. Place chicken in a bowl with Harissa seasoning and olive oil and rub all ingredients together making sure chicken is well coated. Set aside while preparing other ingredients.
• 3. Heat a large ovenproof pan (which has a fitted lid available), over a high heat, add the chicken, skin side down first and cook for 1–2 minutes on all sides until browned.
• 4. Remove chicken from the dish and set aside.
• 5. Scrape off and discard any very burnt (black) bits from pan, leaving some of the oil.
• 6. Add the onion, garlic and capsicum and cook for approx.around 2 minutes until softened.
• 7. Add the rice and stir well to coat with oil in the pan.
• 8. Add the stock, water and all remaining ingredients and allow everything to come to the boil. Stir occasionally.
• 9. Place chicken on top of the rice mixture, making sure that it is slightly submerged (not completely), cover and place into the oven.
• 10. Cook for around 30 minutes. Remove the lid and cook for a further 10 minutes. Check the chicken is cooked, if not return to the oven for a further 5 minutes.
• 11. Remove the chicken from the dish and stir the rice before serving.