Crockpot Honey Harissa Chicken
Ingredients
The chicken
-
½
cup
harissa
-
½
cup
full-fat canned coconut milk
-
¼
cup
low sodium soy sauce
-
2-4
tablespoons
honey
-
1
each
chipotle chile adobo, minced
-
1
teaspoon
fresh ginger, grated
-
2
cloves
garlic, minced or grated
-
1
each
cinnamon stick or ½ teaspoon cinnamon
-
2-4
each
carrots, chopped
-
1
each
red bell pepper, chopped
-
1½-2
pounds
bone-in skin-on chicken thighs or boneless chicken breasts
-
to taste
pepper
-
1
ounce
can chickpeas, drained and rinsed
-
to taste
chopped cilantro and mint for serving
-
to taste
feta cheese for topping
Jeweled Pomegranate Rice
-
1
cup
uncooked jasmine rice
-
1
cup
coconut milk
-
1
cup
water
-
½
teaspoon
saffron (optional)
-
1-2
tablespoons
molasses
-
2
tablespoons
butter
-
⅓
cup
roasted salted pistachios
-
⅓
cup
sliced almonds
-
zest from 1
orange
-
arils from 1
pomegranate
-
to taste
salt
Instructions
- Combine harissa, coconut milk, soy sauce, honey, chipotle chile, ginger, and garlic in the crockpot.
- Add cinnamon stick, carrots, bell pepper, and chicken, then toss to combine.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours.
- Before serving, preheat the broiler and broil the chicken for 30 seconds to 1 minute until crisp and golden.
- Stir chickpeas and chicken back into the sauce and warm through for about 5 minutes.
- Serve with jeweled pomegranate rice and garnish with cilantro, mint, and feta.
Nutrition Facts (estimated)
Servings
6
Calories
426
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
100mg
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