Creamy Harissa Chicken over Brown Rice
Easy Cleanup

Creamy Harissa Chicken

over Brown Rice

30 MIN
4 Servings
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From the Test Kitchen

Golden raisins bring surprising bursts of sweetness to our chicken cooked in a savory sauce of tomato, sour cream, and harissa—a paste of dried chiles blended with cumin, coriander, garlic, and more. Tender kale and chickpeas round out this dish with satisfying texture and flavor.

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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Creamy Harissa Chicken over Brown Rice
Title
time-saving
tips & techniques
Brown Rice
Chickpeas
Yellow Onion
Garlic
How To: Properly Salt Cooking Water
Harissa Paste
Tomato Paste
Golden Raisins
Sour Cream
How To: Separate Leafy Greens from the Stems
Kale
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the kale. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the fresh onion. Drain and rinse the chickpeas.

Cook the rice:
2 Cook the rice:

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the chicken:
3 Cook the chicken:

While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.

Add the chickpeas & kale:
4 Add the chickpeas & kale:

Add the chickpeas, raisins, chopped kale, and 1 cup of water to the pan. Season with salt and pepper. Stir to combine. Loosely cover the pan with foil and cook, without stirring, 4 to 5 minutes, or until the kale is wilted. Remove and discard the foil. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off and the chicken is cooked through. Turn off the heat.

Finish & serve your dish:
5 Finish & serve your dish:

Add the sour cream and harissa paste to the pan. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and vegetables. Garnish with the crispy onions. Enjoy!

Tips from Home Chefs

Creamy Harissa Chicken

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the kale. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the fresh onion. Drain and rinse the chickpeas.

2 Cook the rice:

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the rice:
Cook the chicken:
3 Cook the chicken:

While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.

4 Add the chickpeas & kale:

Add the chickpeas, raisins, chopped kale, and 1 cup of water to the pan. Season with salt and pepper. Stir to combine. Loosely cover the pan with foil and cook, without stirring, 4 to 5 minutes, or until the kale is wilted. Remove and discard the foil. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off and the chicken is cooked through. Turn off the heat.

Add the chickpeas & kale:
Finish & serve your dish:
5 Finish & serve your dish:

Add the sour cream and harissa paste to the pan. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and vegetables. Garnish with the crispy onions. Enjoy!

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