Name: Crockpot Honey Harissa Chicken With Chickpeas Recipe
Total time: 360 min
Yield: 6
Cuisine: Mediterranean

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

I feel like everyone is in need of a good, quick and easy dinner.

How to make Crockpot Honey Harissa Chicken With Chickpeas Recipe

Tieghan Gerard

Crawler

Mediterranean

<p>I feel like everyone is in need of a good, quick and easy dinner.</p>

Non Vegetarian

harissa | https://www.halfbakedharvest.com/homemade harissa spicy red pepper sauce

full fat canned coconut milk

low sodium soy sauce

honey

chipotle chile adobo minced

fresh ginger grated

cloves garlic minced or grated

cinnamon stick or 1/2 cinnamon

carrots chopped

red bell pepper chopped

2 bone in skin on chicken thighs OR boneless chicken breasts

pepper

can chickpeas drained + rinsed, 14

chopped cilantro + mint for serving

feta cheese fro topping

uncooked jasmine rice

coconut milk

Water

saffron optional

Molasses

Butter

roasted salted pistachios

sliced almonds

zest from orange

arils from one pomegranate

Salt

In the bowl of a crockpot (oven directions in the notes), combine the harissa, coconut milk, soy sauce, honey, chipotle chile, ginger and garlic. Add the cinnamon stick, carrots, bell pepper and chicken toss with the sauce to combine. Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.

step 1

Just before serving, preheat the broiler to HIGH. Carefully remove the chicken from the sauce and place on a greased baking sheet. Place under the broiler for 30 seconds to 1 minute or until the chicken is crisp and golden. Watch close as the broiler works FAST.

step 2

Stir the chickpeas and chicken back into the sauce. Warm through, about 5 minutes. Serve with the jeweled pomegranate rice (recipe below) and fresh cilantro + mint and feta cheese.

step 3

Add the coconut milk and water to a medium size pot. Bring to a low boil and then add the rice + saffron. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 15-20 minutes (don't take any peeks inside!). After 15-20 minutes remove the lid and fluff the rice with a fork. When ready to eat, drizzle in 1-2 tablespoons molasses. Stir in the the butter, pistachios, almonds, orange zest and all the pomegranate arils. *Once the pomegranate arils are added, the rice should be eaten right away. Just a note, rice can cook differently for everyone, this is just what works for me.

step 4

HalfBaked Harvest