Ingredients

The following ingredients have 6 Servings
  • 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)
  • 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)

Instruction

  • 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.