Harissa Chicken and rice pilaf with olives and pistachios

Lemon Harissa Chicken and Rice Recipe

35 Minutes
Serves: 2
Harissa chicken thighs coated in a lemon, butter and hot pepper harissa served with a pilaf of brown rice, red onion and cherry tomato salad peppered with pomegranate seeds, toasted pistachio and salted black olives served with creamy yoghurt.

Recipe Ingreds

Rice

  • 2 tsp balsamic vinegar
  • 20 grams black olives
  • black pepper (to taste)
  • 200 grams cherry tomatoes
  • 0.5 tsp cumin seeds
  • 8 sprig fresh coriander
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 30 grams pistachio
  • 0.5 whole pomegranate
  • 1 packet microwave brown rice
  • 1 whole red onions
  • salt (to taste)

Chicken

  • 10 grams butter
  • 4 portions chicken thighs
  • 4 tsp harissa paste
  • 1.5 tbsp honey
  • 0.5 whole lemon
  • 30 ml natural yoghurt

Recipe with pictures Steps

Step 1

  • set the oven to 200C 400F or gas mark 6
  • squeeze the lemon(s) .
  • melt the butter in a small pan
  • add the lemon juice
  • add the harissa paste
  • Add the honey and remove from the heat

Step 2

  • line baking tray with greaseproof paper
  • Add the chicken
  • loosen the chicken skin and using a pastry brush cover the meat in the marinade
  • coat the outer skin with marinade
  • add the remaining marinade to the baking tray
  • cover with foil
  • place in the oven
  • cook for 15 mins
  • while the chicken is cooking

Step 3

  • heat the frying pan
  • add the oil
  • peel the red onion(s), chop in half
  • slice the red onions thinly
  • peel and crush the garlic using the garlic crusher or chop finely
  • add the onion and garlic to the frying pan
  • cook for a minute or two

Step 4

  • chop the olives
  • wash the cherry tomatoes and then slice in half
  • add the olives and tomatoes to the frying pan
  • cook for 10 mins
  • add the cumin to the frying pan with a splash of water
  • stir regularly
  • cook for 5 minutes

Step 5

  • place the pistachios on a baking tray
  • place in the oven
  • cook for 5 minutes
  • remove the pistachios from the oven

Step 6

  • check the meat in the oven add a spot of boiled water to the baking tray if the sauce is drying out
  • baste the meat
  • return to the oven without the foil
  • cook for a further 20 minutes

Step 7

  • add balsamic vinegar to the tomato mixture
  • cook for a minute or two
  • warm the precooked rice by following the instructions
  • add the rice to the frying pan
  • taste and season with salt and pepper if necessary
  • cook for 5 minutes
  • stir regularly
  • add the pistachios to the frying pan

Step 8

  • cut the pomegranate in half, hit the skin with a wooden spoon to release the seeds
  • wash and finely chop the fresh coriander

Step 9

  • remove the chicken from the oven
  • check the chicken is cooked by piercing the chicken and checking the juices run clear
  • add the chicken to the plates
  • share the contents of the pan equally between the serving plates
  • Sprinkle with pomegranate and coriander
  • serve with a spoon of yogurt
  • serve immediately

Recipe Utensils

  • 3 baking tray
  • 1 chopping board
  • 1 fish slice
  • 1 foil
  • 1 frying pan
  • 1 Garlic crusher
  • 1 grease proof paper
  • 1 large knife
  • 1 pastry brush
  • 1 small pan
  • 1 squeezer
More recipes you might like: Around the World, Quick & Easy, Chicken Dinner Ideas

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How to make lemon harissa chicken and rice

In this dish the harissa is mixed with butter, honey and lemon and placed under the chicken thigh skin and over the top of the chicken. Then roast the thighs in the oven till cooked and succulent.

Prepare the Pistachio Pilaf Rice

To make the pilaf, gently fry the sliced red onions and crushed garlic add the cumin seeds then the chopped olives and sliced cherry tomatoes cook for five minutes and then add the balsamic vinegar. Add the cooked rice and season with salt and pepper. Add the toasted pistachios, and just before serving add the chopped coriander and pomegranate seeds.

When to cook Moroccan harissa chicken thighs

This dish is perfect in winter or summer We serve this mouth-watering sticky chicken with the a tomato, olive and pistachio pilaf for a delicious midweek meal

Who will love this recipe?

This dish is perfect for a family meal, it is simple to cook so is great for beginners, it is made with chicken thighs so is reasonably cheap to cook making it ideal if you’re cooking on a budget. It is also great if your cooking for two or just for yourself.

Moroccan dinner party main course

This recipe is idea to for a middle eastern dinner party main course, in the winter serve it with a rice pilaf and in the summer serve with a fresh coleslaw type salad

What does it taste like -flavour profile?

This dish is slightly spicy depending on the harissa paste you use, if also has a fresh taste from the lemons and a sweetness from the honey.

What to eat with harissa roasted chicken?

We serve this dish with an olive and pistachio rice but if you want to try different dinner ideas with this recipe then try these side dishes

  • A simple onion rice
  • An Asian coleslaw with a vinaigrette dressing
  • A lemon and coriander couscous

What makes our baked harissa spiced chicken the best?

Harissa spice mix and chicken perfectly complement each other, the star of the recipe is the addition of the honey and lemon to the harissa makes a deliciously sticky sauce for the chicken.

What is harissa?

Harissa is the main flavouring for this dish. Harissa was originally a north African chilli pepper paste, it is made from roasted red peppers, spices and herbs. The typical spices found in harissa are caraway seeds, coriander seeds, and cumin. Harissa is now used throughout North Africa and the Middle East.

More oven cooked chicken recipes

Korean Sticky Chicken with Asian Rice Salad

Chicken and tomato Tagine with Honey

Chicken Shawarma Pitta Breads

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