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ONE POT HARISSA CHICKEN AND RICE

January 16, 2018

This delicious middle eastern inspired dish is easy to make with minimal washing up. One pot and you’re done!

Creating as part of our sugar-free cleanse? Recipe can be halved for another meal in the week and/or split into portions and kept in the freezer.

ONE POT HARISSA CHICKEN AND RICE

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 1451.25 (5805)
  • Carbs: 223.75 (895)
  • Fat: 30 (120)
  • Protein: 62.75 (251)
  • Sodium: 727.5 (2910)
  • Sugar: 5.5 (22)
  • Approximate preparation and cooking time: 1 hour
    Serves 4

INGREDIENTS

  • FOR THE CHICKEN
  • 4 Chicken thighs and 4 drumsticks
  • 2 tbsps Harissa seasoning (see recipe below)
  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 2 garlic cloves, crushed
  • 1½ cups medium grain white rice
  • 400g can chickpeas
  • 1 small red capsicum, finely diced
  • ½ cup currants (removed to be completely sugar-free)
  • 2 cups good quality chicken stock
  • 1½ cups water
  • 2 cinnamon sticks

  • FOR THE HARISSA SEASONING
  • (shop bought Harissa paste can also be used)
  • 1 tsp ground paprika
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 1½ tsps. dried mint
  • 1 tsp garlic powder
  • 1 tsp caraway seeds
  • ½ tsp Nuvia Sweetener
  • ½ tsp chilli flakes
  • ¼ tsp ground cinnamon
  • ½ tsp sea salt
  • ½ tbsp rice flour

METHOD

  • FOR THE HARISSA SEASONING
  • 1. Place all ingredients in a bowl and combine until evenly mixed through. Store in an airtight container or glass spice jar.

  • FOR THE CHICKEN
  • 1. Preheat oven to 180 degrees.
  • 2. Place chicken in a bowl with Harissa seasoning and olive oil and rub all ingredients together making sure chicken is well coated. Set aside while preparing other ingredients.
  • 3. Heat a large ovenproof pan (which has a fitted lid available), over a high heat, add the chicken, skin side down first and cook for 1–2 minutes on all sides until browned.
  • 4. Remove chicken from the dish and set aside.
  • 5. Scrape off and discard any very burnt (black) bits from pan, leaving some of the oil.
  • 6. Add the onion, garlic and capsicum and cook for approx.around 2 minutes until softened.
  • 7. Add the rice and stir well to coat with oil in the pan.
  • 8. Add the stock, water and all remaining ingredients and allow everything to come to the boil. Stir occasionally.
  • 9. Place chicken on top of the rice mixture, making sure that it is slightly submerged (not completely), cover and place into the oven.
  • 10. Cook for around 30 minutes. Remove the lid and cook for a further 10 minutes. Check the chicken is cooked, if not return to the oven for a further 5 minutes.
  • 11. Remove the chicken from the dish and stir the rice before serving.
 

TIPS AND TWEAKS

This harissa seasoning is perfect for any type of meat, fish or vegetables, sprinkled on prior to cooking. Alternatively, it is also perfect used in soups, especially middle eastern ones.

Optional; serve garnished with a dollop of Greek yogurt, coriander and slivered almonds.

Will keep covered in the fridge for up to 3 days.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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