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Harissa-Spiced Pasta and Chicken with Green Beans
The idea for this one-pot dinner came from macroona mbakbka, which sometimes is called the national dish of Libya. Pasta made its way into Libyan cooking as a result of Italian colonization during the early to mid-20th century, and for mbakbka, it’s paired with spices, tomato and chicken (sometimes other types of meat). For our version, we use harissa, a North African spice paste, as a simple way to incorporate both chili heat and a mixture of aromatic spices. We also add green beans to round out the dish. For mild palates or if the harissa you purchase is especially spicy, use the lesser amount; for bolder heat, use the larger quantity, and offer more at the table, too.
4-6
Servings
Tip
Don’t worry if the chicken isn’t completely cooked after the initial browning. Simmering with the pasta and beans will fully cook the pieces. Don’t forget to bring the 3 cups of water to a boil. Adding boiling, rather than room-temperature, water to the pot shaves a few minutes off the cooking time.
40 minutes
Ingredients
-
1½
pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
-
1-2
tablespoons harissa paste
Directions
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01In a large bowl, stir together the chicken, harissa and ¼ teaspoon salt. In a large Dutch oven over medium-high, heat the oil until barely smoking. Add the chicken and cook, stirring occasionally, until the chicken is no longer pink on the surface, about 5 minutes. Using a slotted spoon, return the chicken to the bowl.
