Mostaccioli with Harissa Chicken
|Olive oil||1⁄3 Cup (5.33 tbs)|
|White onions||3 Medium, chopped|
|Celery ribs||3 , scraped, chopped|
|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)|
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.