Harissa-Spiced Pasta and Chicken with Green Beans

Amarante

Wed, Apr 07 2021, 12:55 pm

Nice to eat a *real* pasta dish after Pesach. This one is also easy because everything - chicken, pasta and string beans cooks in the same pot. You could probably add a bagged green salad on the side to up the veggies

Harissa-Spiced Pasta and Chicken with Green Beans

Excerpt From: Christopher Kimball - Milk Street: Tuesday Nights Mediterranean

Start to finish 40 minutes Servings 4 to 6

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.

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.

1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 to 2 tablespoons harissa paste
Kosher salt and ground black pepper
3 tablespoons extra-virgin olive oil
⅓ cup tomato paste
1 medium yellow onion, chopped
4 medium garlic cloves, minced
¾ teaspoon ground allspice
1 pound medium pasta shells
8 ounces green beans, trimmed and cut into 1-inch pieces
3 cups boiling water
½ cup finely chopped fresh mint or flat-leaf parsley

In a large bowl, stir together the chicken, harissa and ½ 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.

To 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 ½ 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.

Add the chicken and any accumulated juices, the pasta and green beans, then stir well. Stir in the boiling water and 2 teaspoons salt. Bring to a boil over medium-high, cover and cook, stirring occasionally, until the pasta is al dente. Taste and season with salt and pepper, then stir in the mint.