Moroccan Red Harissa Chicken
This recipe guides you through creating a Moroccan Red Harissa Chicken dish, featuring tender boneless, skinless chicken thighs. The chicken is simmered in a deeply flavorful sauce made from charred red bell and chile peppers, blended with aromatic spices. Served alongside fluffy basmati rice and garnished with fresh scallions, this easy-to-make dish delivers a satisfying meal with rich, complex flavors.
Equipment
- 1 Large Skillet Essential for browning chicken and simmering the sauce.
- 1 Food Processor Needed for pureeing the charred peppers into a smooth harissa base.
- 1 Medium Pot with Lid For cooking the basmati rice perfectly.
- 1 Broiler (or Oven with Broiler Function) Required for charring the bell and chile peppers.
- 1 Tongs Useful for handling hot peppers and chicken.
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
1. Achieving a deep, even char on the bell and chile peppers is crucial for the smoky depth of the harissa sauce. Ensure they are blackened but not completely burnt. Covering them after broiling creates steam, making peeling effortless.2. When browning the chicken, ensure the skillet is adequately hot to create a robust sear, which develops rich flavor through the Maillard reaction. Avoid overcrowding the pan; brown the chicken in batches if necessary to maintain pan temperature.3. The addition of vinegar after sautéing the aromatics is key for deglazing, lifting all the flavorful fond from the pan's bottom, and introduces a bright acidity that beautifully balances the richness of the harissa.4. For the basmati rice, precise liquid measurement and allowing it to rest covered off the heat are essential steps for achieving perfectly fluffy, separate grains. Consider adding fresh cilantro in addition to scallions for an extra layer of vibrant herbaceousness.