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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.
Hey Tiegen! I want to make this recipe this week, but I”m not exactly clear when to add the chickpeas in the slow cooker. Is this before I set my crockpot to cook mode or after the chicken is done cooking within the 4-6 hr cooking time? Thanks!
Hey Connie! Add the chickpeas after the chicken has cooked. If you add them before they will be a little mushy. Hope you love this and let me know if you any other questions! 🙂
T!!!
I finally found harissa! But the one I found is in powder form. How much would you recommend I use to replace your 1/2 cup paste?
Thanks,
Jo
Can we bake the
Chicken in a cast iron skillet for an hour or would that be too long in a cast iron skillet?
HI! I think that might be too long. Thinking 30-45 minutes depending on the size of your chicken. Let me know if you have any other questions. Thanks!!
I made this last night for my father-in-law’s birthday. It was delicious. I decreased the amount of Harrissa by half due to some wimpy tastebuds, substituted heavy creamer for the coconut milk and left the nuts out of the rice due to some nut allergies and it was still incredibly good. Thanks for creating such wonderful recipes and sharing them with us!
I just bought a slow cooker and this recipe was actually one of the reasons I bought it so I can’t wait to try this out. Quick question, why should the rice be eaten right away after the pomegranate arils are added? If I’m going to have leftovers should I not add the arils to all of the rice?
Thanks for all the awesome recipes you post!
Hey Emily!! So I just say that you should eat the rice right away because if you don’t the pomegranates will begin to wilt/soften. totally fine, but I just like them best when they still have their crunch. That said, leftovers can be reheated and are still delicious. I also sometimes just add the pomegranates to each serving so that you can then add fresh ones to the leftovers. Hope that helps!
I love all of your recipes, but this one just might be my favorite! The sauce which the chicken was cooking in was almost curry like and paired perfectly with the rice…most definitely will be on my menu rotation.
I was so excited when I saw this recipe! I had an upcoming Birthday dinner to cook for my boyfriend and I immediately knew this was the one. It was a total, I’m talking out of the ball park, hit! He said he thinks it was one of the best, if not the best, home cooked meals he has ever had, and him and I have cooked some pretty dang tasty meals. He couldn’t stop raving about how the flavours went together so well, but still managed to be distinct. I do believe he said something about little flavour fireworks going off in his mouth. The only change I made to the recipe was tossing in some eggplant that I needed to use up, and I decided to serve it over a bed of arugula so we could get our token greens in. Oh, and I didn’t have feta on hand, so I took some of this really thick homemade “yogurt-cheese” my mom makes (basically just homemade yogurt that she squeezes as much whey out of as possible) and made little dollops of it to top things off. Your recipes are seriously some of the best ones I ever make, never disappointed. Thank you for sharing your incredible talents with us!
WHOA!! Thank you so much! I am beyond thrilled this was such a hit!! 🙂
Love the addition of the eggplant, that sounds awesome!! Hope you had a great Thanksgiving an have a great weekend! 🙂
I thank you so much for this recipe. I threw it together last night and we had the best time eating it! The meal is pretty simple to put together but the flavors are so complex. This will be a favorite company meal for sometime to come! Awesome! 10 on a 1-10 scale. The sweet/slight heat flavors and the gorgeous colors are winners! Thank you and Happy Hols!
That is awesome! SO happy it was a hit! 🙂
This is one of my new favorite recipes! I have a toddler who can’t handle spice, and it was so great to find a Harissa with a bell pepper base.
This was seriously good. My sister even told me it should be our family’s traditional Christmas dinner from now on, so apparently I wasn’t the only one who liked it…
YEah! That is awesome! So happy you all love this, thanks!!
I would love to make this for my family, but I’m severely allergic to coconut. What substitute would you recommend?
Hey Layla!! Just use equal amounts heavy cream, no big deal! Hope you love this meal, thanks!
Beautiful photos and recipe. I’m planning to make this for a small dinner party we’re having this weekend. A quick question: you recipe calls for chopped carrots, but I noticed you have heirloom carrots that were left whole in the crockpot. Did you roast them at the end along with the chicken? I love the way they look and want to replicate!! Thank you 🙂
Hey!! I added those whole to the crockpot with the chicken and then also put them in the broiler with the chicken at the end of cooking too. If you want firmer carrots, just add them towards the end of cooking and broil with the chicken as well for a nice browning. Hope you love this! 🙂
Pretty, pretty! Love this!
Thank you so much, Lydia!
Made this tonight and it was amazing. The combination of flavors was spot on! I threw some spinach in the bowl and the color contrast was another plus.
SO happy you loved this! THANK YOU!
Pomegranate is a go to for me during the fall and I LOVE your combination of ingredients in this dish! I have a couple recipes with Harissa but put with pomegranate and feta? Hello….yum! Will be doing this between the holidays! Thank YOU!
Thanks Michelle!! 🙂