We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Spicy Chicken & Carrots
with Harissa, Dates & Chickpeas
-
Time40-50 mins
-
Servings2
-
NutritionEst. 795 calories
This recipe calls on a North African staple to deliver incredible flavor. Harissa paste, made from red chiles, forms a deliciously spicy, smoky sauce for chicken and carrots, combined with dates for a bit of molasses-sweet contrast. Our simple spin on a rice salad owes its layer of crispy, creamy texture to roasted chickpeas. (Be careful taking your chickpeas out of the oven, as the high heat may cause a few to pop!)
Get Cooking
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Thighs
- ¼ cup White Basmati Rice
- 1½ cups Chickpeas
- 2 Carrots
- 1 bunch Parsley
- 2 tsps Red Harissa Paste
- 1 oz Deglet Noor Dates
- 1 Tbsp Almonds
- 1 Tbsp Sherry Vinegar
- ¼ cup Labneh Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Roast the chickpeas:
Preheat the oven to 425°F. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas; spread onto the prepared sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle the dried chickpeas with olive oil; toss to coat. Arrange in a single, even layer. Roast, stirring halfway through, 24 to 26 minutes, or until golden brown and crispy. Remove from the oven and season with salt and pepper to taste.
2
Cook the rice:
While the chickpeas roast, in a small pot, combine the rice, a big pinch of salt and ½ cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 2-inch-long pieces on an angle. Pit and roughly chop the dates. Roughly chop the almonds. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Pat the chicken dry with paper towels and chop into bite-sized pieces.
4
Cook the chicken & carrots:
While the chickpeas continue to roast, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chicken and carrots; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned. Add the dates, ½ cup of water and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid has thickened and the chicken is cooked through. Turn off the heat. Stir in the almonds and all but a pinch of the parsley; season with salt and pepper to taste.
5
Season the labneh:
While the chicken and carrots cook, in a bowl, combine the labneh and half the vinegar; season with salt and pepper to taste.
6
Finish the rice & plate your dish:
Add the roasted chickpeas and remaining vinegar to the pot of cooked rice. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished rice and cooked chicken and carrots between 2 dishes. Top with the seasoned labneh. Garnish with the remaining parsley. Enjoy!
1
Roast the chickpeas:
Preheat the oven to 425°F. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas; spread onto the prepared sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle the dried chickpeas with olive oil; toss to coat. Arrange in a single, even layer. Roast, stirring halfway through, 24 to 26 minutes, or until golden brown and crispy. Remove from the oven and season with salt and pepper to taste.
2
Cook the rice:
While the chickpeas roast, in a small pot, combine the rice, a big pinch of salt and ½ cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 2-inch-long pieces on an angle. Pit and roughly chop the dates. Roughly chop the almonds. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Pat the chicken dry with paper towels and chop into bite-sized pieces.
4
Cook the chicken & carrots:
While the chickpeas continue to roast, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chicken and carrots; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned. Add the dates, ½ cup of water and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid has thickened and the chicken is cooked through. Turn off the heat. Stir in the almonds and all but a pinch of the parsley; season with salt and pepper to taste.
5
Season the labneh:
While the chicken and carrots cook, in a bowl, combine the labneh and half the vinegar; season with salt and pepper to taste.
6
Finish the rice & plate your dish:
Add the roasted chickpeas and remaining vinegar to the pot of cooked rice. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished rice and cooked chicken and carrots between 2 dishes. Top with the seasoned labneh. Garnish with the remaining parsley. Enjoy!
Tips from Home Chefs
About Blue Apron
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