This is another very flavorful recipe from Christopher Kimball’s Milk Street Tuesday Nights Mediterranean. This is becoming a favorite cookbook partly because the recipes include per Chris: “an enormously diverse group of cultures, from Malta to Turkey, from the Middle East to Morocco. It’s not just Italy, Greece and Spain.” So, there is quite a variety of recipes from different cultures – that’s the Mediterranean way! Besides, my family doctor suggested I eat more plant based foods and I responded “The Mediterranean Diet”.
The first two recipes I have made each deserve a “10” out of “10” – which are high marks for this cookbook. The first recipe I posted was Tomato-Braised Cauliflower with Feta and Mint. Perfect way to serve one of my favorite veggies!
The idea for this dinner came from macroona mbakbka, which is sometimes called the national dish of Libya. The harissa paste is the “star” in this recipe and adds the heat and flavors.
Harissa-Spiced Pasta and Chicken with Green Beans
I had a little over 1 lb. of chicken so I chose to use only 1 tbsp. of the paste which was a good decision. My grocery had small and large shells so I bought the large shells. I did not adjust any other ingredients except I boiled over 4 cups of water instead of just 3. It doesn’t hurt to have extra water in case the dish is too dry, which it was. I did cut back on the salt amount too!
- 1-1/2 lbs. boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (I used chicken breasts – a little over a lb.)
- 1-2 tbsp. harissa paste (see Note)
- kosher salt and ground black pepper to taste
- 3 tbsp. EVOO
- 1/3 cup tomato paste
- 1 medium yellow onion, chopped (I used 2 cups)
- 4 medium garlic cloves, minced
- 3/4 tsp. ground allspice
- 1 lb. medium pasta shells (the store had only small or large so I bought the large – medium looks better if you can find it)
- 8 oz. fresh green beans, trimmed and cut into 1-inch pieces
- 3 cups boiling water (I used 4 cups)
- fresh mint or parsley, finely chopped (I used equal amounts of both herbs)
Combine the chicken, harissa and 1/2 tsp. salt in a large bowl. Heat the EVOO in a large Dutch oven over medium-high heat. Add the chicken and cook while stirring occasionally and scraping up the browned bits until the chicken is no longer pink about 5 minutes. Remove the chicken with tongs or a slotted spoon; set aside in a bowl. The chicken will continue to cook more later.
Add the tomato paste to the pot and cook while stirring occasionally and begins to darken; 3-5 minutes. Stir in the onion and 1/2 tsp. salt, continue to cook until the onion has softened about 5 minutes. Stir in the garlic and allspice and cook until fragrant, about 30-60 seconds.
Add the chicken and any juices, the uncooked pasta and uncooked green beans; stir well. Add the boiling water and 2 (I used 1) tsp. salt. Bring to a boil, cover and cook while stirring occasionally, until the pasta is al dente. I used large shells which take 11-12 minutes. Adjust the seasonings if needed. As my recipe is written the spices were just right. I sprinkled with equal amounts of minced chives and mint. Garnish with a few edible Johnny jump-ups for a pop of color.
Note: I bought DEA Harissa Condiment in Tube – Spicy 120 Gr from France. The ingredients are rehydrated chili, 52 percent water, modified starch, salt, garlic, coriander, caraway, citric acid.
Harissa is a North African hot red sauce or paste. It is most closely associated with Tunisia and Algeria and it is a standard ingredient of North Africa.
After I made this recipe which is now a favorite I was introduced to Zwita Spicy Harissa. Ingredients are whole sun dried chilis (Guajillo, Chile de Arbol), organic extra virgin olive oil, garlic, white wine vinegar (in minimal quantity for food safety), coriander, caraway and salt.
Unfortunately, this was a bad purchase from Amazon and the jar was opened (not just a leak) and I decided not to keep it. The bubble wrap was a mess – good thing it came in a heavy duty plastic shipping bag. I was hoping to compare two brands of harissa paste, but it was not meant to be.
Recipe by cookingwithauntjuju.com
This looks really good. I would like to make it tonight but I need a little clarification. The last step is to cook the chicken, pasta and beans all in the same pot?
Yes, I had to read it twice too and count the cooking time to be sure the pasta and green beans would be cooked enough. Christopher didn’t clarify either but I should have explained it better and not followed his example 🙂 I have done this before so I assumed readers would know.
I did add uncooked pasta, uncooked green beans and the partially cooked chicken to the pot and cooked it all until the pasta was done to my taste, about 12 minutes. The boiling water gets the pasta and beans cooking… Thanks and I have made this step clearer by adding “uncooked” to the pasta and beans!
Thanks so much for taking the time to give me the further information.
I always try to respond to any comment, especially if something is not clear to a reader 🙂
Great flavors in this dish!
First time I’ve seen Harissa in a tube. Good to know! 🙂
Harissa and the allspice gave the dish some great flavor 🙂
The pasta must taste delicious with the use of the harissa paste…great recipe share Judi.
Thanks Shy – it’s really, really good! Harissa is a “miracle” ingredient 🙂
this sounds great. i love harissa, and green beans. (and cauliflower).
Me too Sherry! I know you’re not a pasta eater but it does add to the dish. You could always add another veggie. This recipe is a keeper for me 🙂
Interesting way to cook a pasta and chicken dish! Love the results though. I can’t get enough harissa!
I know you are familiar with Christopher and his recipes may be unusual at times but they do seem to work. The chicken was partially cooked, the pasta took 12 minutes (with the addition of the boiling water) and I also cooked the beans for 12 minutes. Some may not like their fresh beans cooked that long and different kinds of pasta have different cooking times but it all worked for me – lovely recipe!