Oregano Chicken & Garlic-Olive Topping with Harissa Rice & Zucchini

Oregano Chicken & Garlic-Olive Topping

with Harissa Rice & Zucchini

35 MIN
2 Servings
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From the Test Kitchen

Here, a duo of aromatic garlic and briny olives—cooked briefly together to bring out their bold flavors creates a simple, irresistible toppingfor our oregano- seasoned chicken. It all comes together over smoky harissa rice studded with bites of tender zucchini.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Oregano Chicken & Garlic-Olive Topping with Harissa Rice & Zucchini
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 1 Zucchini
  • 1 Red Onion
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Red Harissa Paste
  • 1 oz Castelvetrano Olives
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
How To: Small Dice an Onion
How To: Safely Cut Round Vegetables
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. 

Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. 

Halve, peel, and small dice the onion. 

Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. 

Cook the rice:
2 Cook the rice:

In a small pot, combine the harissa paste, a big pinch of salt, and 1 cup of water; whisk to thoroughly combine. Add the rice and 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 is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces and diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Transfer to a plate; cover with foil to keep warm. Wipe out the pan. 

Cook the chicken:
4 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

*An instant-read thermometer should register 165°F

Make the garlic-olive topping:
5 Make the garlic-olive topping:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and chopped olives. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat.

Finish the rice & serve your dish:
6 Finish the rice & serve your dish:

To the pot of cooked rice, add the crème fraîche and cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and garlic-olive topping. Enjoy!

Tips from Home Chefs

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Oregano Chicken & Garlic-Olive Topping

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. 

Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. 

Halve, peel, and small dice the onion. 

Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. 

2 Cook the rice:

In a small pot, combine the harissa paste, a big pinch of salt, and 1 cup of water; whisk to thoroughly combine. Add the rice and 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 is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces and diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Transfer to a plate; cover with foil to keep warm. Wipe out the pan. 

4 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

*An instant-read thermometer should register 165°F

Cook the chicken:
Make the garlic-olive topping:
5 Make the garlic-olive topping:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and chopped olives. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat.

6 Finish the rice & serve your dish:

To the pot of cooked rice, add the crème fraîche and cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and garlic-olive topping. Enjoy!

Finish the rice & serve your dish:
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