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Creamy Harissa Chicken

over Brown Rice

Easy Cleanup
Easy Cleanup
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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!