Chicken Harissa Gluten-Free Pasta

TABLE Magazine’s friend, Liz Fetchin, a native Pittsburgher, PR firm director, everyday home cook, and food blogger, shares an easy but delicious chicken harissa gluten-free pasta recipe, free of the top 8 most common food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Liz’s amazing Octofree® recipes are delectable for all. In this recipe, spicy and creamy chicken harissa pasta blends bold harissa flavors with tender chicken and a rich, satisfying sauce.

Gluten-Free Pasta Isn’t What It Seems

Gluten-free pasta has come a long way regarding texture (al dente and gluten-free are no longer mutually exclusive) and ingredients. While choices were once limited to brown rice or corn varieties, it’s now easy to find beautiful and colorful varieties incorporating healthful ingredients such as lentils, beans, quinoa, and charcoal. We tested different shapes and varieties to arrive at these flavorful, complex, and visually-pleasing dishes for your spring table. We even used dairy alternatives to make the dishes accessible to a wider swath of people with food sensitivities.

Chicken Harissa Pasta Recipe

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• Author: Liz Fetchin

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Description

Skip the gluten, keep the quality.

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Ingredients

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• 8 small carrots, trimmed and peeled
• 1 zucchini, trimmed and chopped into ¼-inch pieces
• 1 medium eggplant, trimmed, peeled, most seeds removed, chopped to ¼ inch pieces
• 5 cloves of garlic, peeled and minced
• 1 medium yellow onion, trimmed, peeled, chopped to ¼-inch pieces
• 1/4 cup olive oil
• 6 oz of tomato paste
• 1 cup red wine
• 3 tsp turmeric
• 5 tsp Spicewalla harissa powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne, optional
• 1 lb chicken thighs
• 1 lb gluten-free chickpea pasta
• Juice of one lemon

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Instructions

1. Place all chopped vegetables in a Dutch oven.
2. Whisk together olive oil, tomato paste, wine, and spices. Pour into the Dutch oven and toss until vegetables are uniformly coated.
3. Place chicken thighs on top.
4. Bake covered for 45 minutes.
5. After 35 minutes, prepare chickpea pasta according to instructions but drain in a colander when still very al dente.
6. Remove the Dutch oven from the oven. Carefully remove chicken thighs and set aside.
7. Add pasta to the remaining vegetable and broth mixture.
8. Add lemon juice. Stir until combined. Place chicken thighs on top and let sit covered for 5 minutes before serving.

Story by Liz Fetchin / Food Styling by Anna Franklin / ⁠Photography by Dave Bryce 

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