Moroccan Red Harissa Chicken

Name: Moroccan Red Harissa Chicken
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 296 milliliters basmati or other white long grain rice; 1 bay leaf; 1 Tbsp butter; 591 milliliters chicken stock; 1 inch fresh ginger root, peeled and grated or pasted; 3 cloves garlic, chopped; 1 small piece cinnamon stick or a pinch ground cinnamon; 1 teaspoon ground cumin (1/3 palmful); 2 Tbsps olive oil; 1 onion, finely chopped; 3 red chile peppers such as Fresno or Holland finger peppers; 3 red bell peppers; 4 servings Salt and pepper; 4 servings Thinly sliced scallions, for garnish; 8 boneless, skinless chicken thighs; 2 teaspoons smoked sweet paprika (2/3 palmful); 4 servings White wine vinegar

Need a gluten free main course? Moroccan Red Harissa Chicken could be an outstanding recipe to try. This recipe serves 4. One serving contains 692 calories, 54g of protein, and 22g of fat. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. A mixture of basmati, a pinch ground cinnamon, ground cumin, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Char the bell and chile peppers under a hot broiler until the skins are evenly blackened.

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Chili Pepper

Equipment you will use

Broiler

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.

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Peppers

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Paper Towels

Bowl

Heat a large skillet over medium-high heat, add the oil.

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Cooking Oil

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Frying Pan

Sprinkle the chicken thighs with salt and pepper on both sides.

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Salt And Pepper

Chicken Thighs

Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes.

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Whole Chicken

Cooking Oil

Remove the chicken to a plate and reduce the heat a bit.

Ingredients you will need

Whole Chicken

Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally.

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Salt And Pepper

Bay Leaves

Cinnamon

Paprika

Garlic

Ginger

Onion

Cumin

Add a splash of vinegar.

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Vinegar

Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed.

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Peppers

Stock

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Food Processor

Bowl

Add the puree to the pan, thin with about 1/2 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.

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Whole Chicken

Water

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Frying Pan

To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 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 fork.

Ingredients you will need

Butter