Green Harissa Chicken Thighs
- 3 large green bell peppers
- 2 to 3 large jalapeno peppers
- 8 boneless, skinless chicken thighs, pounded
- Salt and pepper
- Flour, for dredging
- 2 to 3 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 large onion, finely chopped
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 3 cups chicken stock
- 2 tablespoons butter
- A handful spaghetti, broken into 1- to 2-inch pieces
- 1 cup long-grain white rice or basmati rice
- Preheat the broiler.
- Under the hot broiler, char the bell peppers and jalapenos to blacken the skins evenly.
- Place the peppers in a bowl and cover to cool.
- Wipe off the skins with a paper towel and seed the peppers.
- Meanwhile, sprinkle the chicken with salt and pepper, and then dredge in flour.
- Heat a couple of tablespoons of oil in a pan over medium-high heat and add the chicken to brown on both sides.
- Remove to a plate and add a bit more oil if necessary.
- Add the garlic, onions, coriander, cumin and some salt and pepper.
- Cook to soften, stirring occasionally.
- Add 1 cup of the stock with the peeled peppers to a food processor and pulse to puree the peppers.
- Add the puree to the cooked onions and slide the chicken back into the sauce to finish cooking.
- Cool and store for a make-ahead meal.
- Reheat over medium heat, adding a little water or stock if the sauce is too thick.
- To serve, prepare the rice pilaf.
- Melt the butter in a saucepot over medium heat.
- Toast the broken pasta pieces to brown, then add the rice and the remaining 2 cups stock, and bring to a boil.
- Cover the pot and cook 15 minutes.
- Remove the pot from the heat and let stand 5 minutes, then fluff the pilaf with a fork.
green bell peppers, jalapeno peppers, chicken, salt, flour, olive oil, garlic, onion, ground coriander, ground cumin, chicken stock, butter, handful spaghetti, longgrain white rice
Taken from www.foodnetwork.com/recipes/rachael-ray/green-harissa-chicken-thighs.html (may not work)