One-pot harissa chicken rice
Serves 4
Easy
Prep:
Cook:
plus steaming
Just five ingredients are all cooked in one pot to save on clean-up for an easy dinner. If you don’t like harissa, you could use tandoori paste instead
Skip to ingredients
Units:
- 2 tbsp olive oil
- 2 onionsthinly sliced
- 2 tbsp ginger & garlic paste
- 2 tbsp harissa paste
- 2 chicken breast filletscut into roughly 2cm chunks
- 300g basmati ricewashed
Nutrition: Per serving
- kcal484
- fat10g
- saturates1g
- carbs60g
- sugars5g
- fibre3g
- protein38g
- salt1.96g
Method
step 1
Heat the olive oil in a saucepan (that has a lid) over a medium heat. Add the onions and cook for 6-8 mins until lightly golden. Add the ginger & garlic paste and cook for another minute until fragrant.
step 2
Stir in the harissa paste, chicken and 1¼ tsp salt. Cook over a high heat for 5 mins until the chicken is starting to colour.
step 3
Stir in the rice, then pour over 550ml boiling water. Bring to the boil, then cover with a lid. Turn the heat down to low and cook for 12 mins. Remove the pan from the heat (keep the lid on) and set aside for 10 mins.
step 4
Uncover, fluff up the rice and serve.
