Harissa-Spiced Pasta with Chicken with Green Beans

Harissa-Spiced Pasta with Chicken with Green Beans

Harissa-spiced pasta and CHICKEN with green beans reflects the cooking and flavors of North Africa with the punch of harissa married to Italian influence with the pasta shells.

TECHNIQUE TIP: Don't worry if the chicken isn't completely cooked after the initial browning. Simmering with the pasta and beans will fully cook the pieces. Don't forget to bring the 3 cups of water to a boil. Adding boiling, rather than room-temperature, water to the pot shaves a few minutes off the cooking time.

Ingredients

2 large leftover chicken thighs (recipe linked above)

1-2 tablespoons harissa paste, divided

kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

1/3 cup tomato paste

4 medium cloves garlic, minced

3/4 teaspoon ground allspice

1 pound medium pasta shells

8 ounces green beans, trimmed and cut into 1-inch pieces

3 cups boiling water

1/2 cup finely chopped fresh mint or flat-leaf parsley

Harissa-spiced pasta and CHICKEN with green beans reflects the cooking and flavors of North Africa with the punch of harissa married to Italian influence with the pasta shells.

TECHNIQUE TIP: Don't worry if the chicken isn't completely cooked after the initial browning. Simmering with the pasta and beans will fully cook the pieces. Don't forget to bring the 3 cups of water to a boil. Adding boiling, rather than room-temperature, water to the pot shaves a few minutes off the cooking time.

Preparation

1.Remove the skin and bones from the CHICKEN THIGHS and discard; shred the chicken; you should have 1¼-1½ cups of meat.2.In a large bowl, toss together the shredded chicken, 1 tablespoon harissa and 1/2 teaspoon salt.3.In a Dutch oven over medium-high, heat 2 tablespoons of oil until shimmering; add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Add the tomato paste and 2 teaspoons harissa and cook, stirring, until it begins to darken and stick to the bottom of the pot, 2 to 3 minutes. Stir in the garlic and allspice and cook until fragrant, about 30 seconds.4.Add the pasta and green beans, 3 cups boiling water and 2 teaspoons salt. Bring to a boil over medium-high, cover and cook, stirring occasionally, until the pasta is al dente.5.Off the heat, stir in the cooked chicken and mint; let stand until the chicken is heated through, about 5 minutes. Taste and season with salt and pepper.