Tunisian Chicken and Rice with Harissa

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Harissa paste
• 1 28 oz Canned diced tomatoes
• 1 cup Chicken broth
• 1.5 cups Rice
• 0.25 cup Cilantro
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium onion, cut into 1/2-inch pieces, to the pot. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes.
3. 3Add the 3 cloves of garlic, minced, and the 2 tablespoons of harissa paste to the pot. Stir constantly for 1 minute until fragrant.
4. 4Add the 1.5 lbs of chicken thighs to the pot. Cook, turning them with tongs, until they are browned on all sides. This should take about 5-7 minutes.
5. 5Pour in the 1 28 oz can of diced tomatoes and the 1 cup of chicken broth. Add the 0.5 teaspoon of salt and the 0.25 teaspoon of black pepper. Stir everything together.
6. 6Increase the heat to medium-high (400°F / 200°C) and bring the liquid to a gentle simmer. Once simmering, reduce the heat to low (200°F / 95°C), cover the pot tightly with a lid, and cook for 25-30 minutes. The chicken is cooked through when its internal temperature reaches 165°F (74°C) or it is no longer pink inside.
7. 7While the chicken is cooking, measure the 1.5 cups of rice into a medium saucepan. Add 3 cups of water and a pinch of salt (optional, if not using salted broth). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat before fluffing with a fork.
8. 8Serve the chicken and sauce from the pot over the prepared 1.5 cups of rice. Sprinkle the 0.25 cup of cilantro over the top as a garnish, if desired.

Related Guides