Next Post
Vanilla Brown Butter Pecan Cookies…Dipped in Chocolate.
This post may contain affiliate links, please see our privacy policy for details.
I feel like everyone is in need of a good, quick and easy dinner.
We are in that final week before the holiday craziness that is Thanksgiving begins, and let’s be honest, as much as we all love thinking about Thanksgiving and what we’ll be making/eating (or maybe that’s just me), we also HAVE to eat in the meantime. <–whoa, crazy run on sentence…my grammar is highly embarrassing.
So that clearly means we need easy meals. Life is busy and easy meals are where it’s at right now. I mean, right?!?
No really, life is so busy and for someone who does not know how to use the word NO it’s exceptionally busy. Especially during this special, most awesome time of year. I love it and hate it at the same time.
UGH. The life of a yes, yes, yes, new idea, yes, person. <– that’s me.
But also, I think I would go insane if I wasn’t doing something like ALL the time. Or at least that’s what I keep telling myself. I also keep telling myself that if there’s one new goal that I make super important for myself it’s getting enough sleep…unfortunately…not doing so hot on this task. Oops! I am trying (well not really), but sometimes I lay in bed and my brain just won’t turn off. I think about recipes, photos, tasks to do, comments, emails (ugh) and new ideas. I have decided I have some serious issues.
I am only twenty-flippin-two. What twenty-two year old thinks this way? Or even thinks this much?
I wonder…
Also, I think I might be at my most creative/imaginative peak during the months of November + December. My brain just wanders like a like a little kid. Thinking up one holiday thing after another.
It’s actually stressing me out that I don’t have enough time do all the fun things I have come up with.
Again, weirdo issues here for sure.
Double also, my dad told me the other day that this time of year is really hard for some people. I could not believe this. Sorry if I am being insensitive to anyone, it’s just that this is the happiest two months of the year for me. NO JOKE.
Wow, I am such a dork. I should probably not be allowed to ramble like this. I better talk about this Crockpot Honey Harissa Chicken already before I loose you guys for good!
Wait, did I lose you?!? HOLD ON.
We have a serious chicken dinner situation that needs to be discussed.
This chicken here?? it’s the best! It’s so simple and easy… and so flavorful… even pretty dang healthy too! Yeah, fist pump! Wow, my dorkiness is really shining through today like no other!
Here’s the deal. You add everything to the crockpot (well not the ingredients for the rice), cover and cook on low and slow until you are ready for dinner. The chicken is spicy, but sweet and tangy too, which you all know is one of my all time favorite combos. It’s a mix of Moroccan, Indian and then a little Tieghan…oh wait, that’s not a flavor. Hmm, maybe I should make it one, like a Tieghan’s Spice??
Nah, that’s just too weird, even for me.
Point is, this chicken is awesome and I really hope you make it… like this week or next, the sooner the better.
AND of course, don’t forget the rice cause… CARBS. You really can’t live without carbs. Or maybe YOU can, but I can’t. My mom taught me to embrace them. Especially carbs in the form of rice, pasta and bread. This rice in particular is one of my favorites…obviously. You guys know how obsessed I am with pomegranates. I do think they are one of my favorite fruits. I even find de-seeding them soothing, I think it calms me.
And now I am done. Hoping all this weirdness going on with my thoughts today will be gone tomorrow. I blame it all on Monday. <–Always blame Monday, duh.
And then make this Crockpot Harissa Chicken with pretty jeweled pomegranate rice. It will make everything all good again!
Crockpot Honey Harissa Chicken with Chickpeas, Feta and Jeweled Pomegranate Rice.
Servings: 6 Servings
Calories Per Serving: 426 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup [harissa | https://www.halfbakedharvest.com/homemade-harissa-spicy-red-pepper-sauce/]
- 1/2 cup full-fat canned coconut milk
- 1/4 cup low sodium soy sauce
- 2-4 tablespoons honey (depending on your taste I used 3 tablespoons)
- 1 in chipotle chile adobo minced
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced or grated
- 1 teaspoon cinnamon stick or 1/2 cinnamon
- 2-4 carrots chopped
- 1 red bell pepper chopped
- 1 1/2-2 pounds bone-in skin-on chicken thighs OR boneless chicken breasts
- pepper to taste
- 1 ounce can chickpeas drained + rinsed, 14
- chopped cilantro + mint for serving
- feta cheese fro topping
Jeweled Pomegranate Rice
- 1 cup uncooked jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon saffron optional
- 1-2 tablespoons molasses
- 2 tablespoons butter
- 1/3 cup roasted salted pistachios
- 1/3 cup sliced almonds
- zest from 1 orange
- arils from one pomegranate
- salt to taste
Instructions
- 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.
- 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.
- 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.
Jeweled Pomegranate Rice
- 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.
Notes
*To make the chicken in the oven, preheat the oven to 325 degrees F. Heat a large dutch oven over medium-high heat. Season the chicken with salt + pepper and then place the chicken skin side down in the hot skillet. Sear until browned and then flip and remove from the heat. To the pot, add harissa, coconut milk, soy sauce, chipotle chile, ginger, cinnamon stick, carrots, bell pepper and chicken toss with the sauce to combine. Cover and place in the oven. Cook, covered for 1 to 1 and half hours or until the chicken is tender and cooked through. If desired, 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.
But really, this chicken? that rice? it’s everything Monday (or any day) NEEDS – trust me!
P.S. Sorry if this post made you want to pull your hair out. Tomorrow I have chocolate to share so I should be on my A game – COOL. And maybe tomorrow we’ll chat about my little brother, and him not being able to make a grilled cheese at fifteen. Pampered much? I think so. Am I jealous? Possibly.
This recipe is bountiful! Plenty of food to go around– I would say it feeds more like 6-8, especially with the rice! And thank goodness, because it is delish and even better leftover (since the spices have even more time to mingle together). Good with or without the feta to top it.
Thank you for taking the time to try out this recipe! So glad to hear you enjoyed it! xT
Wow the flavors! This was scrumptious and easy! As I have learned with your recipes, I stick to your guidelines on homemade recipe components and I’m never sorry. I made one small cheat as I had made some of your red pepper sauce recently and saved my extra, so I added some Harissa specific seasoning to it for this recipe and it was fabulous. The chicken I used was skinless so I skipped the broiler step. The dish was perfect for Fall!
Hi Lucy,
Happy Wednesday! Thanks so much for making this dish and sharing your feedback, so glad to hear it turned out well for you! xT
I made this in the Instant Pot. I made a few ingredient swaps based on what I had on hand or needed to use up. I added butternut squash in place of the carrots, pomegranate molasses instead of regular molasses, and boneless, skinless chicken breasts. I decided to skip the broiling step since I had the skinless chicken. I also changed the rice to whole wheat couscous and adapted the cooking time accordingly. Great blend of flavors and textures!
Hey Djienne,
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try! Thanks for sharing what worked well for you!🍂 xT
So the chickpeas go in the crockpot in the beginning, or just at the end?
Hi Jenny,
The chickpeas are added in step 3:) Please let me know if you have any other questions, I hope you love this recipe! xx
Is it possible to make this recipe in the instant pot?
Hey Hannah,
Sure, I bet that would work well for you! Let me know if you give the recipe a try, I hope it turns out amazing! xTieghan
Ran out of time so made in the dutch oven. Was a bit skeptical of the flavor combos – BUT happy to admit I was dead wrong. This recipe is absolutely outrageously delicious. Just enough heat! I added whole dried apricots for a little sweet which we loved. So easy will def try in the crock pot. Another home run for you Tiegan! Filing this one away under fam faves. Thank you for another keeper!!!!
Hey Kristen,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
So I searched and searched on how to use the harissa paste vs sauce and couldn’t figure it out , so I used probably way too much paste ha! so it’s super spicy. going to separate the items from the sauce and use over the rice later. smells amazing though, but it may be a smidge hot for me.
Hey Maggie,
So sorry to hear about the spice! Let me know if you give this another try using the sauce:) xx
Hey! Is it possible to use a harissa seasoning vs the sauce?
Hey Shelby,
Yes, I think the seasoning will work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was incredible! Such a wonderful blend of unique flavors! My husband and I loooved this meal! I literally only bought pomegranates because of your recipes. Now I need to decide how to use the other two….
I am so happy you enjoyed this one, Lauren! I hope you love all of the other recipes you try of mine!! xTieghan
Hi Tieghan,
I’m curious what kind of salad would you pair with this meal? It looks delicious and we look forward to trying it. Thank You!
Hey Sage,
Here’s some ideas:
https://www.halfbakedharvest.com/roasted-butternut-squash-and-pomegranate-salad/
https://www.halfbakedharvest.com/winter-salad-maple-candied-walnuts-balsamic-fig-dressing-big-giveaway/
https://www.halfbakedharvest.com/pomegranate-avocado-salad-with-candied-walnuts/
Please let me know if you have any other questions! xTieghan
Thank you so much for your ideas!
I made this last night and it was absolutely incredible – great mix of flavor and texture. The chicken was very tender and fell apart when I tried to grab it out of the crock pot with tongs, which is always a delight. My husband and I ate far more than 1 portion each and following dinner I promptly went online and bought your latest cookbook. Having flicked through the pages, I see that the recipes are right up my street and I’m going to purchase your other book today. I am especially looking forward to making the Salted Milk Chocolate and Peanut Butter Blondies! Yum Yum. My taste buds and my eyes thank you.
Hi, this looks incredible! I am wondering if I could use an instant pot and pressure cook this – for 6-7 mins on high? Do you think that will work? Thank you!
Hi Tarang,
Yes that would work, although I would do 8 minutes on high. I hope love the recipe, please let me know if you have any other questions! xTieghan
Cant wait to make this today, but I wanted to let you know that the link for the harissa sauce does not work. So I am having to use a different recipe for that. I hope it still tastes the same.
Thank you for letting me know! I hope you love this! xTieghan
First of all, I’ve made this many times and it is amazing &#