Moroccan Red Harissa Chicken
This Moroccan Red Harissa Chicken features tender chicken thighs simmered in a vibrant, spiced red pepper sauce. Infused with aromatics like ginger, cinnamon, and smoked paprika, the dish balances rich flavors with a touch of vinegar. Served with fluffy basmati rice and fresh scallions, it offers a comforting yet exotic flavor experience that's surprisingly easy to prepare.
Equipment
- 1 Large Skillet
- 1 Food Processor
- 1 Saucepan with Lid
- 1 Baking Sheet For charring peppers under the broiler
- 1 Tongs or Spatula
Ingredients
Main
- 3 red bell peppers
- 3 red chile peppers such as Fresno or Holland finger peppers
- 2 tablespoons olive oil
- 8 boneless skinless chicken thighs
- Salt and pepper
- Salt and pepper
- 3 cloves garlic chopped
- 1 bay leaf
- 1 small piece cinnamon stick or a pinch ground cinnamon
- 1 inch fresh ginger root peeled and grated or pasted
- 1 onion finely chopped
- 2 teaspoons smoked sweet paprika 2/3 palmful
- 1 teaspoon ground cumin 1/3 palmful
- White wine vinegar
- 2 1/2 cups chicken stock
- 1 tablespoon butter
- 1 1/4 cups basmati or other white long grain rice
- Thinly sliced scallions for garnish
Instructions
- Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. 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.
- Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.
- Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. 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.
- 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.
- In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.
- Get Rachael's shopping list for this episode's recipes here.
Notes
For the charred peppers, ensure even blackening for easy peeling; covering them immediately after charring helps steam the skins off effortlessly. Achieve a good sear on your chicken thighs to build a robust flavor base before simmering. The blend of smoked paprika, cumin, and fresh ginger creates an authentic aromatic foundation; adjust the type and quantity of chile peppers to your preferred spice level. When cooking the basmati rice, strict adherence to the liquid-to-rice ratio and adequate resting time off the heat are crucial for perfectly fluffy grains, preventing stickiness. Finally, don't skip the fresh scallion garnish; its bright, fresh crunch provides a vital textural and flavor contrast to the rich, spicy chicken.