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Harissa-Spiced Pasta and Chicken with Green Beans
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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 to 6
Servings
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
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1½
pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
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1-2
tablespoons harissa paste
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Kosher salt and ground black pepper
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3
tablespoons extra-virgin olive oil
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⅓
cup tomato paste
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1
medium yellow onion, chopped
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4
medium garlic cloves, minced
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¾
teaspoon ground allspice
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1
pound medium pasta shells
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8
ounces green beans, trimmed and cut into 1-inch pieces
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3
cups boiling water
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½
cup finely chopped fresh mint or flat-leaf parsley
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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.
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02To the pot over medium, add the tomato paste and cook, stirring occasionally, until it begins to darken and stick to the bottom, 3 to 5 minutes. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until it has softened, about 5 minutes. Stir in the garlic and allspice and cook until fragrant, about 30 seconds.
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03Add the chicken and any accumulated juices, the pasta and green beans, then stir well. Stir in the boiling water and 1 teaspoon salt. Bring to a boil over medium-high, cover and cook, stirring occasionally, until the pasta is al dente and the mixture is saucy. Taste and season with salt and pepper, then stir in the mint.