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Harissa Chicken & Chickpeas
with Carrot Rice & Tzatziki
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
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Plant-Forward
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500 Calories Or Less
Mediterranean
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4 Servings
- Est. 600 Cals/serving
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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.
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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fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
- 1 cup Jasmine Rice
- 1 15.5 -Ounce Can Chickpeas
- 6 oz Carrots
- 1 Red Onion
- 2 cloves Garlic
- 2 Tbsps Tomato Paste
- 1 Tbsp Red Harissa Paste
- 2 oz Dried Medjool Dates
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
- ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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