The One-Pan Chicken Dinner I Can’t Stop Making

By Dimitra's Dishes · 45 min

Ingredients

Instructions

1. Pat the chicken dry with paper towels.
2. Mix the harissa, 2 tablespoons of olive oil, oregano, paprika, garlic powder, salt and black pepper, then toss the chicken in it until evenly coated.
3. Heat the remaining 1 tablespoon of olive oil in a large deep skillet or braiser over medium-high heat.
4. Sear the chicken 4 to 5 minutes per side until deeply golden; it does not need to be cooked through. Transfer to a plate.
5. Reduce the heat to medium, add the onion and cook about 5 minutes until softened.
6. Stir in the garlic and cook for 30 seconds.
7. Add the rice and cook for 2 minutes, stirring often, until lightly toasted.
8. Whisk the tomato paste into the chicken broth, then stir in the honey and lemon juice.
9. Pour the broth into the pan and scrape up any browned bits from the bottom.
10. Stir in half of the peperoncini.
11. Nestle the chicken back into the rice and bring to a gentle boil.
12. Reduce the heat to low, cover and cook for 20 minutes.
13. Turn off the heat and let the pan rest, covered, for 10 minutes.
14. Fluff the rice with a fork.
15. Sprinkle the feta, olives, remaining peperoncini and parsley over the top, and serve with lemon wedges.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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