Harissa-spiced chicken and saffron rice is all cooked in one tin and topped with dill, cucumber and pomegranate when it comes out the oven. A really easy midweek treat that you'll go back to again and again!
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Cal/Serv:
538
Ingredients
Pinch of saffron strands
700 ml hot chicken stock
8 skin-on-bone-in chicken thighs
3 Tbsp. harissa paste, see intro
250 g basmati rice
2 tsp. olive oil
1 garlic clove, crushed
To serve
1/2 cucumber, peeled, deseeded and sliced into half-moons
Handful dill fronds, roughly chopped
3 Tbsp. pomegranate seeds
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a jug, mix the saffron with the hot chicken stock and set aside briefly to infuse.
Step 2Meanwhile, cut a few slits into the top of each chicken thigh, deep into the meat, then put in a bowl with the harissa and some seasoning and mix to coat. In a large roasting tin (just large enough to fit all the chicken in a single layer), mix the rice, oil and crushed garlic.
Step 3Stir the hot stock and saffron into the rice. Arrange chicken on top, skin-side up, and roast in the oven for 40-45min, until the rice is tender and slightly crispy on top and the chicken cooked through.
Step 4Scatter over the cucumber, dill and pomegranate seeds and serve with yogurt on the side, if you like.
GH TIP:
Harissa is a North African spice paste rich with roasted pepper and garlic that can vary in flavour from sweet and spicy to deep and smokey – use whichever type you prefer. We like Al’fez and Belazu Rose.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
