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Mostaccioli With Harissa Chicken

Fettuccine.Inn's picture
Ingredients
  Olive oil 1⁄3 Cup (5.33 tbs)
  White onions 3 Medium, chopped
  Celery ribs 3 , scraped, chopped
  Chicken thighs 12
  Cayenne 1⁄2 Teaspoon
  Tomatoes 10 Medium, peeled
  Lemon juice 3 Tablespoon
  Small green beans 1 Cup (16 tbs) (Fresh)
  Small shelled peas 1 Cup (16 tbs) (Fresh)
  Shelled baby limas 1 Cup (16 tbs) (Fresh)
  Mostaccioli 1 Pound, cooked al dente, drained (Little Moustaches, Medium Sized Pasta Tubes)
  Fresh coriander leaves 1⁄2 Cup (8 tbs), chopped
  Harissa/1 teaspoon of red pepper flakes and a dash of tabasco sauce 1 Teaspoon (Very Hot North African Red Pepper Condiment)
  Salt To Taste
  Pepper To Taste
Directions

In a large deep pot, heat the oil and saute the onions and celery until soft.
Push vegetables aside and brown the chicken thighs evenly, seasoning with cayenne, salt, and pepper.
Add the tomatoes, lemon juice, beans, peas, and limas.
Cover and cook in a preheated 325-degree oven for 40 minutes, or until the chicken and vegetables are fork-tender.
Stir in the pasta tubes, coriander, and hot pepper; bring to a simmer, stir well, and serve.

Recipe Summary

Cuisine: 
African
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Chicken

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