Green Harissa Chicken Thighs Recipe

Name: Green Harissa Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large green bell peppers; 2 to 3 large jalapeno peppers; 8 boneless, skinless chicken thighs, pounded; Salt and pepper; Flour, for dredging; 2 to 3 tablespoons olive oil; 4 cloves garlic, finely chopped; 1 large onion, finely chopped; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 3 cups chicken stock; 2 tablespoons butter; A handful spaghetti, broken into 1- to 2-inch pieces; 1 cup long-grain white rice or basmati rice

Servings: persons

3 large green bell peppers
2 to 3 large jalapeno peppers
8 boneless, skinless chicken thighs, pounded
Salt and pepper
Flour, for dredging
2 to 3 tablespoons olive oil
4 cloves garlic, finely chopped
1 large onion, finely chopped
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
3 cups chicken stock
2 tablespoons butter
A handful spaghetti, broken into 1- to 2-inch pieces
1 cup long-grain white rice or basmati rice

1
Preheat the broiler.
2
Under the hot broiler, char the bell peppers and jalapenos to blacken the skins evenly.
3
Place the peppers in a bowl and cover to cool.
4
Wipe off the skins with a paper towel and seed the peppers.
5
Meanwhile, sprinkle the chicken with salt and pepper, and then dredge in flour.
6
Heat a couple of tablespoons of oil in a pan over medium-high heat and add the chicken to brown on both sides.
7
Remove to a plate and add a bit more oil if necessary.
8
Add the garlic, onions, coriander, cumin and some salt and pepper.
9
Cook to soften, stirring occasionally.
10
Add 1 cup of the stock with the peeled peppers to a food processor and pulse to puree the peppers.
11
Add the puree to the cooked onions and slide the chicken back into the sauce to finish cooking.
12
Cool and store for a make-ahead meal.
13
Reheat over medium heat, adding a little water or stock if the sauce is too thick.
14
To serve, prepare the rice pilaf.
15
Melt the butter in a saucepot over medium heat.
16
Toast the broken pasta pieces to brown, then add the rice and the remaining 2 cups stock, and bring to a boil.
17
Cover the pot and cook 15 minutes.
18
Remove the pot from the heat and let stand 5 minutes, then fluff the pilaf with a fork.

1370

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 large green bell peppers, 2 to 3 large jalapeno peppers, 8 boneless, skinless chicken thighs, pounded, Salt and pepper, and more.

Yes, Green Harissa Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Harissa Chicken Thighs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions