Name: Chicken Harissa Pasta Recipe
Ingredients: 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

Description

Skip the gluten, keep the quality.

Ingredients

Scale

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

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