Directions: |
Directions:Roast the chickpeas: preheat the oven to 425 degrees. Drain and rinse the chickpeas onto a sheet pan. Drizzle the chickpeas with olive oil. Arrange in a single layer. Roast, stirring halfway through, 24-26 minutes or until golden brown and crispy. Remove from oven, salt and pepper.
Cook the rice: combine rice with a pinch of salt and 1/2 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14-16 minutes or until water has been absorbed. Remove from heat.
Prepare the ingredients: halve the carrots, then cut into 2-inch-long pieces. Pit and roughly chop the dates. Roughly chop the almonds. Pick the parsley leaves off the stems. Pat the chicken dry with paper towels and chop into bite-sized pieces.
Cook the chicken & carrots: heat teaspoon of olive oil on medium-high until hot. Add the chicken and carrots, season with salt and pepper. Cook, stirring occasionally, 6-8 minutes or until lightly browned. Add the dates, 1/2 cup of water and as much of the harissa paste as you like. Season with salt and pepper. Cook, stirring occasionally 2-4 minutes or until the liquid has thickened and the chicken is cooked. Turn off the heat. Stir in the almonds and all but a pinch of the parsley. Season with salt and pepper.
Season the labneh: combine the labneh and half the vinegar with salt and pepper to taste.
Finish the rice and plate your dish: add the roasted chickpeas and remaining vinegar to the pot of cooked rice. Stir to thoroughly combine, season with salt and pepper. Divide the rice and cooked chicken and carrots between two dishes. Top with the seasoned labneh. Garnish with remaining parsley. |
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