Harissa Chicken and Quinoa

I love this dish because it perfectly balances the bold, spicy flavors of Harissa and the wholesome, nutty flavor of quinoa to make for a perfect one-pan meal! The harissa adds a smoky kick to the tender chicken thighs, while the quinoa provides a satisfying yet nutrient-dense base. The addition of canned tomatoes adds a tangy flavor and the sweetness of diced onions and bell peppers rounds it out as a perfectly balanced meal. All of this results in a dish that is both comforting and nourishing, with layers of flavor that make every bite exciting and satisfying.

Ingredients:

• 5-6 boneless skinless chicken thighs

• Half a large onion (I like red onions the best!)

• 2 bell peppers

• 4 garlic cloves, minced

• 1 tbsp harissa paste (mild if you don’t like spicy)

• 1x400g tin of whole tomatoes

• 400ml chicken stock

• 100ml white wine

• 250g quinoa

• 1 lemon, sliced

• Handful of chopped parsley

• Salt & pepper

• 1 tbsp olive oil

Instructions:

1. Season your chicken with salt and pepper and add olive oil to a pan at medium-high heat.

2. Sear your chicken on both sides (4-5 minutes each side). While they are cooking, dice your onion and bell peppers.

3. Once your chicken is golden brown on both sides, remove them from the pan and add in your veggies. Cook until softened, and in the meantime, mince your garlic.

4. Add in the garlic, quinoa, tomatoes, chicken stock, and white wine. Bring to a boil and add the chicken back in, lowering the heat to simmer.

5. Add the harissa paste and cook for about 12 minutes or until the quinoa has absorbed most of the liquid.

6. Garnish with lemon and chopped parsley and enjoy!