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4.32 from 64 votes

Crockpot Honey Harissa Chicken with Chickpeas, Feta and Jeweled Pomegranate Rice.

I feel like everyone is in need of a good, quick and easy dinner.
Prep Time10 minutes
Cook Time6 hours 20 minutes
Total Time6 hours 30 minutes
Course: Main Course
Cuisine: American, Mediterranean
Servings: 6 Servings
Calories: 426kcal

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.

Nutrition

Calories: 426kcal | Carbohydrates: 60g | Protein: 27g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 73mg | Sodium: 646mg | Potassium: 966mg | Fiber: 6g | Sugar: 22g | Vitamin A: 4360IU | Vitamin C: 47.4mg | Calcium: 126mg | Iron: 4.3mg