One Pot Harissa Chicken, Chickpeas and Rice -

A person holding a white pot filled with a baked dish, topped with lemon slices, dollops of yogurt, pomegranate seeds, and garnished with cilantro. The pot is placed on a woven trivet on a countertop.

One Pot Harissa Chicken, Chickpeas and Rice

This Harissa Chicken recipe is made in one pot with chickpeas, rice, and so much flavor from the harissa paste and fresh herbs. You're going to love this easy recipe.

Course Main Course

Cuisine Mediterranean/Middle Eastern Inspired

Keyword chicken, one pot

Prep Time 20

Cook Time 50

Marinating time 30

Total Time 1 40

Servings -6

Calories 622kcal

Author Maria Koutsogiannis

Ingredients

4 bone in skin on chicken thighs
4 chicken drumsticks

For the chicken marinade

1 jalapeno, deseeded and roughly chopped
1/4 cup fresh mint leaves
1/2 cup fresh cilantro
4 garlic cloves
2 tbsp harissa paste
1 lemon, zested
2 cups chopped tomatoes
1/2 cup plain Greek yogurt
1 tsp ground Sumac
1 tsp kosher salt
1/2 tsp ground pepper
1/2 medium red onion, roughly chopped
1 tbsp extra virgin olive oil

For the rice

2 tbsp extra virgin olive oil
3 garlic cloves, pressed
1 small Red onion, finely diced
1 cinnamon stick
1 cup baby tomatoes
1 cup basmati rice
1 tbsp chicken stock paste
2 1/2 cups water
398 ml (14oz) can chickpeas, drained and rinsed

Toppings

Instructions

Make the marinade: In a small food processor add the chicken marinade ingredients - jalapeno, fresh mint, fresh cilantro, garlic cloves, harissa, lemon zest, tomatoes, yogurt, sumac, salt, pepper, onion and olive oil. Pulse until you get a smooth paste.
Add the chicken thighs and drumsticks to a medium bowl along with the marinade. Use your hands to rub the marinade into the chicken and then set aside for 30 minutes or up to overnight covered in the fridge.
Preheat the oven to 350F.
After the chicken has marinated, add 2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the drumsticks and chicken thighs, shaking off any excess marinade, skin side down. Cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes and then remove the chicken to a plate or bowl and set aside.
Once the chicken has been removed from the pan, add a cinnamon stick, pressed garlic, diced onion and the tomatoes. Cook for 5 minutes, stirring occasionally.
Add the rice and stir well to coat with the oils in the pan.
Stir in the chicken stock paste and water until fully combined and bring to a simmer. Once simmering, add the chickpeas in and stir. Then, add the chicken back in over top of the rice as well as any juices from the plate / bowl back to the pan as well.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until the chicken is cooked through to 165F, about 30-35 minutes.
Once the chicken is cooked through, remove from the oven and fluff the rice a bit with a fork.
Serve topped with fresh lemon slices, Greek yogurt, pomegranate seeds, fresh cilantro and fresh mint.

Video

Notes

If you love this recipe, try our Oven Baked Chicken and Rice and Easy Marry Me Chicken Recipe
This recipe is also great for meal prep! Cook, let completely cool and then portion into airtight containers to store in the fridge.

Nutrition