Tunisian Chicken & Rice with Harissa

Ingredients

• about 680 g Chicken breasts
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1-2 teaspoons Harissa paste
• 1 14.5 oz can Canned diced tomatoes
• 1 cup Chicken broth
• 1 cup Long-grain rice
• 1 15 oz can Chickpeas
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut chicken breasts into bite-sized pieces. Season with salt and pepper.
2. 2Heat olive oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides.
3. 3Add onion and garlic to the skillet and cook until softened, about 5 minutes.
4. 4Stir in harissa paste, diced tomatoes, and chicken broth. Bring to a simmer.
5. 5Add rice and chickpeas to the skillet. Stir to combine.
6. 6Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked through and liquid is absorbed.
7. 7Fluff rice with a fork and stir in cilantro. Serve hot.

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