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?
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.
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- 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
- 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.
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*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.