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

[nverland]

Crockpot Honey Harissa Chicken with Chickpeas, Feta and Jeweled Pomegranate Rice.
Prep time: 10 MINUTES cook time: 6-8 HOURS total time: 6-8 HOURS yields: SERVES 4-6

Ingredients

½ cup harissa
½ cup full-fat canned coconut milk
¼ cup low sodium soy sauce
2-4 tablespoons honey (depending on your taste, I used 3 tablespoons)
1 chipotle chile in adobo, minced
1 teaspoon fresh ginger, grated
2 cloves garlic, minced or grated
1 cinnamon stick or ½ teaspoon cinnamon
2-4 carrots, chopped
1 red bell pepper, chopped
1 ½-2 pounds bone-in, skin-on chicken thighs OR boneless chicken breasts
Pepper, to taste
1 (14 ounce) can chickpeas, drained + rinsed
Chopped cilantro + mint, for serving
Feta cheese, for topping
Jeweled Pomegranate Rice
1 cup uncooked jasmine rice
1 cup coconut milk
1 cup water
½ 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 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.