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Harissa Chicken & Chickpeas

with Carrot Rice & Tzatziki

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

A bed of tender rice and carrots makes the perfect partner for our Middle Eastern-inspired chicken and chickpeas. They’re simmered together in a tomato sauce spiced with smoky harissa paste and sweetened with plump dates—perfectly contrasted by a dollop of zesty, cooling tzatziki served on top.

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Make the carrot rice:
1 Make the carrot rice:

Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. In a medium pot, combine the rice, sliced carrots, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice and carrots are tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the rice and carrots cook, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Drain and rinse the chickpeas. Combine in a bowl.

Start the chicken:
3 Start the chicken:

Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and sliced onion in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

Finish the chicken & serve your dish:
4 Finish the chicken & serve your dish:

Add the prepared chickpea mixture, tomato paste, harissa paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken over the carrot rice. Top with the tzatziki. Enjoy!

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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
Make the carrot rice:
1 Make the carrot rice:

Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. In a medium pot, combine the rice, sliced carrots, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice and carrots are tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the remaining ingredients:

While the rice and carrots cook, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Drain and rinse the chickpeas. Combine in a bowl.

Prepare the remaining ingredients:
Start the chicken:
3 Start the chicken:

Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and sliced onion in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

4 Finish the chicken & serve your dish:

Add the prepared chickpea mixture, tomato paste, harissa paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken over the carrot rice. Top with the tzatziki. Enjoy!

Finish the chicken & serve your dish: