Green Harissa Chicken Thighs

  • Yield : 4 servings
  • Ready In : 15m
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  • 3 large green bell peppers
  • 2 to 3 large jalapeno peppers
  • 8 boneless, skinless chicken thighs, pounded
  • Salt and pepper
  • Flour, for dredging
  • 2 to 3 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 large onion, finely chopped
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 3 cups chicken stock
  • 2 tablespoons butter
  • A handful spaghetti, broken into 1- to 2-inch pieces
  • 1 cup long-grain white rice or basmati rice


Step 1

Preheat the broiler.

Step 2

Under the hot broiler, char the bell peppers and jalapenos to blacken the skins evenly. Place the peppers in a bowl and cover to cool. Wipe off the skins with a paper towel and seed the peppers.

Step 3

Meanwhile, sprinkle the chicken with salt and pepper, and then dredge in flour. Heat a couple of tablespoons of oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add the garlic, onions, coriander, cumin and some salt and pepper. Cook to soften, stirring occasionally.

Step 4

Add 1 cup of the stock with the peeled peppers to a food processor and pulse to puree the peppers. Add the puree to the cooked onions and slide the chicken back into the sauce to finish cooking.

Step 5

Cool and store for a make-ahead meal. Reheat over medium heat, adding a little water or stock if the sauce is too thick.

Step 6

To serve, prepare the rice pilaf. Melt the butter in a saucepot over medium heat. Toast the broken pasta pieces to brown, then add the rice and the remaining 2 cups stock, and bring to a boil. Cover the pot and cook 15 minutes. Remove the pot from the heat and let stand 5 minutes, then fluff the pilaf with a fork.

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