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CHICKEN - Moroccan Red Harissa Chicken
Nb persons: 4
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| Moroccan Red Harissa Chicken Recipe courtesy of Rachael Ray Ingredients | |
| 3 | red bell peppers |
| 3 red chile peppers such as Fresno or Holland finger peppers | |
| 2 tablespoons | olive oil |
| 8 | boneless, skinless chicken thighs |
| Salt | |
| pepper | |
| 3 cloves | garlic, chopped |
| 1 | bay leaf |
| 1 small | cinnamon stick |
| a pinch | ground cinnamon, alternative |
| 1 inch | fresh ginger root, peeled and grated or pasted |
| 1 | onion, finely chopped |
| 2 teaspoons | smoked sweet paprika, (2/3 palmful) |
| 1 teaspoon | ground cumin, (1/3 palmful) |
| White wine vinegar | |
| 2 1/2 cups | chicken stock |
| 1 tablespoon | butter |
| 1 1/4 cups | basmati or other white long grain rice |
| Thinly sliced scallions, for garnish | |
Directions
Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use.
Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.
Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about 1/2 cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve.
To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with fork.
In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/moroccan-red-harissa-chicken.print.html?oc=linkback
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