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With this simple 3-ingredient marinade and glaze you can make the most addictively delicious grilled chicken and eggplant. An easy recipe featuring North Africa's addictively delicious chili paste. 

Grilled Harissa Chicken Rice Bowl with Glazed Eggplant


  • Author: Lisa
  • Total Time: 1 hour
  • Yield: 6 1x

Description

A scrumptious rice bowl: A simple 3-ingredient marinade and glaze makes the most addictively delicious grilled chicken and eggplant. Serve over rice, with a quick sauté of cherry tomatoes.


Ingredients

Units Scale
  • 2 cups raw brown rice, rinsed and drained
  • 1/2 cup extra virgin olive oil, divided
  • Kosher salt
  • 8-10 boneless, skinless chicken thighs
  • 7 tablespoons of store-bought Harissa Seasoning, divided
  • 2 tablespoons white sugar (or substitute coconut sugar)
  • 2 Eggplants (1 1/4 pounds each)
  • 5 tablespoons apricot preserves
  • 2 pints cherry or grape tomatoes
  • Fresh ground black pepper
  • 1 lemon, cut into 6 wedges, garnish
  • 1/4 cup fresh mint leaves, roughly chopped, optional garnish
  • Mint sprigs, optional garnish

Instructions

  1. Make The Rice: Get the rice cooking, per package directions. Add 1 tablespoon of olive oil and 1 teaspoon of salt to the cooking water. The rice will take 45 minutes to an hour.
  2. Make The Harissa Paste and Marinate the Chicken: In a large bowl, whisk to combine 3 tablespoons dry harissa seasoning, 3 tablespoons olive oil, 2 tablespoons sugar (or coconut sugar) and 1 teaspoon salt. Add chicken thighs to the bowl and toss to coat. Cover the chicken and set it in the fridge to marinate while you prepare the eggplant.
  3. Make harissa glaze and Prepare the Eggplant: In a small bowl combine 3 tablespoons olive oil, 5 tablespoons apricot preserves, 4 tablespoons harissa seasoning, and 1 teaspoon salt.
  4. Cut the eggplant, crosswise, into 1/2-inch rounds. Lay them out on a tray or baking sheet in a single layer. Use a pastry brush to paint the eggplant slices with harissa glaze (top side only), using half the glaze.
  5. Grill The Chicken and Eggplant: Preheat the grill to medium high. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips. Place the eggplant on the grill glazed-side down. Brush the tops with glaze. Grill eggplant for about 4 minutes, until there are grill marks on the bottom sides. Flip and grill for another 3-4 minutes, until tender.
  6. Sauté the Cherry Tomatoes: Heat 2 tablespoons olive oil in a large skillet over medium eat. Add the tomatoes, sprinkle with 1/2 teaspoons salt, and cook, tossing occasionally, for 7 minutes, or until the skins just begin to split. Sprinkle generously with fresh ground black pepper.
  7. Assemble The Bowls: Divide the rice among 6 shallow bowls. Arrange chicken slices, eggplant rounds and cherry tomatoes over the rice. Season, to taste with salt and pepper. Add a wedge of lemon and a sprinkle of fresh mint to each bowl. Garnish with whole mint sprigs, if you like.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Dinner
  • Method: Grill
  • Cuisine: Tunisian

Keywords: Grilled chicken and eggplant with harissa seasoning