One Pan Harissa Chicken & Feta Rice An Easy Mediterranean Chicken Dinner

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Chicken thighs marinated in harissa & spices

Harrisa Chicken & rice with olives and feta

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One Pan Harissa Chicken & Feta Rice An Easy Mediterranean Chicken Dinner

Yield: 4-6 servings

This One Pan Harissa Chicken & Feta Rice is the kind of dinner that's packed with bold Mediterranean flavor while being easy enough for any night of the week. Juicy chicken thighs are seasoned with smoky harissa, then nestled into fluffy rice that's infused with garlic, onions, herbs, and savory chicken broth. Finished with creamy feta, briny olives, fresh herbs, and tangy peperoncini, every bite is loaded with delicious Greek-inspired flavors.

Ingredients

2 pounds boneless skinless chicken thighs
2 tablespoons harissa paste
3 tablespoons extra virgin olive oil, divided
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon garlic powder
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 medium yellow onion, finely diced
4 garlic cloves, grated
1½ cups long grain rice, rinsed
2½ cups chicken broth
1 tablespoon tomato paste
1 teaspoon honey
1 tablespoon fresh lemon juice
½ cup sliced peperoncini peppers
½ cup Kalamata olives
½ cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Instructions

Pat the chicken dry with paper towels.

In a bowl, combine the harissa, 2 tablespoons olive oil, oregano, paprika, garlic powder, salt, and black pepper. Toss the chicken until evenly coated.

Heat the remaining tablespoon of olive oil in a large deep skillet or braiser over medium-high heat.

Sear the chicken for 4 to 5 minutes per side until deeply golden. It does not need to be cooked through. Transfer to a plate.

Reduce the heat to medium and add the onion. Cook for about 5 minutes until softened.

Stir in the garlic and cook for 30 seconds.

Add the rice and cook for 2 minutes, stirring frequently, until lightly toasted.

Whisk the tomato paste into the chicken broth, then stir in the honey and lemon juice.

Pour the broth into the pan and scrape up any browned bits from the bottom.

Stir in half of the peperoncini.

Nestle the chicken back into the rice.

Bring to a gentle boil.

Reduce the heat to low, cover, and cook for 20 minutes.

Turn off the heat and let the pan rest, covered, for 10 minutes.

Fluff the rice with a fork.

Sprinkle the feta, olives, remaining peperoncini, and parsley over the top.

Serve with fresh lemon wedges.

Notes

Harissa brands vary greatly in heat. Start with 2 tablespoons and add more at the table if you prefer extra spice.

Rinsing the rice removes excess starch and helps produce fluffy grains.

Chicken thighs stay juicy during cooking, but boneless chicken breasts can also be used. Reduce the cooking time slightly to prevent them from drying out.

For even more Mediterranean flavor, stir 1 tablespoon of chopped capers into the rice before serving.

A handful of baby spinach can be stirred into the hot rice during the final few minutes for extra color and nutrition.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat with a splash of chicken broth to keep the rice moist.

Dimitra's Tip

Just before serving, drizzle the finished dish with a little extra virgin olive oil and a squeeze of fresh lemon juice. The olive oil softens the heat of the harissa while the lemon brightens all the flavors and makes the feta, olives, and herbs pop.

One suggestion that I think would make this even more delicious:

Instead of mixing the harissa into the broth, rub it directly onto the chicken and let it caramelize while searing. The browned bits left in the pan become the foundation for the rice, giving it incredible depth of flavor without making the entire dish overly spicy. Then finish with large chunks of feta rather than crumbles so they become soft and creamy but don't completely melt. The finished dish will look much more rustic and visually striking on camera.