Harissa Chicken with Spring Veggies and Rice.
My Harissa Chicken with Spring Veggies and Rice is a tagine inspired recipe made in a skillet! Free range chicken parts are seasoned with harissa and preserved lemon; browned in butter and olive oil, then simmered in a delicious aromatic blend of organic spring vegetables and basmati rice. My Harissa Chicken with Spring Veggies and Rice is a delicious and nutritious Spring supper! Enjoy!
1 package of free range chicken parts of choice, I like wings
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/4 cup chopped preserved lemon
1-2 teaspoon harissa powder, Frontier makes a good one
1/2 organic leek, chopped
1/2 bunch organic asparagus, chopped
1 cup basmati rice
1/2bag frozen peas
1/2 teaspoon umami salt and pepper blend, Burlap and Barrel or your choice
1/4 teaspoon dried garlic powder
1/4 teaspoon dried thyme leaves
The leaves of one peppermint tea bag
2 cups organic chicken bone broth
1/2 cup water
1/2 cup chopped castelvetrano olives
1 organic Roma tomato, sliced in 1/8ths
Place the chicken in a medium large skillet with the olive oil, butter and chopped preserved lemon, season with harissa
Brown the chicken at medium high for about 8 minutes
Transfer chicken to a plate or bowl
In the same skillet add the leeks, asparagus and rice, stir fry
Add the peas and all the seasoning and spices
Stir in the bone broth and water
Return the chicken and accumulated juices to the skillet
Make sure the chicken is submerged in the liquid, add broth or water if necessary
Stir in the chopped olives and top with the sliced tomatoes
Reduce to a low simmer
Simmer for about 20-25 minutes until rice is absorbed and chicken is cooked through
Enjoy this delicious Spring meal with a fresh salad and wine of choice!
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