A vibrant North African rice dish combining tender chicken, aromatic spices, colourful vegetables, and the bold heat of harissa.
Tunisian Chicken Rice brings together fragrant basmati rice, succulent chicken, and a rich blend of onions, garlic, cumin, paprika, and turmeric. Harissa adds the distinctive chilli warmth associated with Tunisian cooking, creating a dish with a lively, savoury flavour.
Tomatoes and red pepper contribute freshness and colour, while olives and peas add contrasting textures and flavour. The rice absorbs the seasoned chicken stock as it cooks, allowing the ingredients to come together in a satisfying, aromatic meal. Fresh parsley and lemon complete this flavourful dish.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg chicken
3 tbsp olive oil
2 onions, chopped
4 garlic cloves, minced
1 tbsp harissa
1 tsp cumin
1 tsp paprika
½ tsp turmeric
Salt and pepper, to taste
2 tomatoes, chopped
1 red pepper, chopped
½ cup olives
1 cup peas
5½ cups chicken stock
Fresh parsley, for garnish
Lemon, for serving
Method
Prepare the Rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
Cook the Aromatics and Chicken: Heat the olive oil in a large pot over medium heat. Add the chopped onions and fry until softened. Stir in the garlic, harissa, chicken, cumin, paprika, turmeric, salt, and pepper. Cook for about 10 minutes, allowing the chicken to absorb the spices.
Add the Vegetables: Stir in the chopped tomatoes and red pepper. Cook for another 5 minutes until the vegetables begin to soften and release their flavours.
Simmer in Stock: Pour in the chicken stock and bring the mixture to a gentle simmer. Cook for approximately 20 minutes, allowing the chicken to become tender and the broth to develop a rich flavour.
Cook the Rice: Remove the chicken and reserve the broth. Add the drained rice, olives, and peas to the broth. Cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.
Fluff and Garnish: Gently fluff the rice with a fork. Arrange the chicken with the rice and garnish with fresh parsley. Serve with lemon wedges for a bright, fresh finish.
Serve
Serve hot with Tunisian salad, cooling yogurt, extra harissa, and warm flatbread. Offer lemon wedges on the side so everyone can adjust the freshness and tanginess to their taste.