weeknight dinner | harissa chicken

I am a little obsessed with trolling the grocery shelves looking for unique ingredients.  Especially if those grocery shelves are pretty.  I often find crazy kooky things that I can't really include in a recipe because it wouldn't be fair for you to have to search forever for some special spice or sauce that "makes" the dish.  


On one of those trips I discovered Harissa Paste.  It's amazing you guys.  It's spicy, but not too spicy, it's rich and thick, but not gloopy.  And then, to my surprise, my ghetto grocery store near my house carried it!  And another store.  And another.  And hooray!  I can responsibly share this recipe with you.  I know you will love it as much as I do. 

Not only do I love it because the flavors are ON POINT.  But it's also a - get ready - ONE. POT. DINNER.  That's it.  One pot.  And it's done in about a half an hour.  


Harissa Chicken

serves 4

4 lb bone-in split fryer chicken

4 tbs olive oil

2 large tomatoes, cut into chunks

½  cup chopped Green Olives

1 Onion, sliced

1 Red bell pepper, sliced

¼ cup Harissa paste

1 cup rice

2 ¼ cups chicken stock

1 can undrained garbanzo beans


Preheat oven to 400 degrees.  Heat a large Dutch oven over high heat.  Add 2 tbs olive oil and brown the chicken, skin side down.



When the chicken is browned on the skin, remove from the pan and set aside.



Add the remaining olive oil to the pan and cook onions and bell pepper until soft.  Stir in harissa to coat.



Pour in rice, top with chicken, stock, tomatoes, garbanzo beans and olives.  Cover and pop into the oven.



Bake in the oven for 25 minutes or until a meat thermometer reads 160 when inserted. 



Oh, and there's a video!  It shows you how ridiculously simple this dinner is.  You actually don't even have to be around in the kitchen for most of the cooking time.  It pops into the oven and then you have a glass of wine and wait for it to finish.