Harissa-spiced pasta and chicken with green beans: North African spices amp up Italian pasta sauce
When Americans hear the term Mediterranean, they often only think of a few countries. However, the sea is encompassed by a wide range of cultures and culinary traditions that have been harmoniously merging for thousands of years, resulting in delightful flavors.
Take, for instance, macroona mbakbka, a satisfying one-pot meal that’s considered the national dish of Libya. Pasta made its way into Libyan cooking through Italian colonization during the early to mid-20th century. For mbakbka, it’s paired with spices, tomato and chicken, or sometimes other types of meat.
In our book “Milk Street Tuesday Nights, Mediterranean,” we have a version that focuses on quick and easy recipes, taking no more than 45 minutes. In this particular recipe, we sear chicken thighs and then prepare pasta shells in a flavorful tomato sauce infused with harissa, a spice paste originating from North Africa. Harissa serves as a convenient method to add both spicy chili flavor and a blend of fragrant spices.
We include green beans to complete the meal. If you prefer milder flavors, or if the harissa you buy is particularly spicy, use a smaller amount. For a stronger kick, use a larger quantity and consider providing extra at the table as well.
Harissa-spiced pasta and chicken with green beans
It takes a total of 40 minutes from beginning to end.
Servings: 4 to 6
Ingredients:
1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 to 2 tablespoons harissa paste
Kosher salt and ground black pepper
3 tablespoons extra-virgin olive oil
⅓ cup tomato paste
1 medium yellow onion, chopped
4 medium garlic cloves, minced
¾ teaspoon ground allspice
1 pound medium pasta shells
8 ounces green beans, trimmed and cut into 1-inch pieces
3 cups boiling water
½ cup finely chopped fresh mint or flat-leaf parsley
Directions:
Combine the chicken, harissa, and a pinch of salt in a spacious bowl. Heat the oil in a Dutch oven over medium-high heat until it is just starting to smoke. Add the chicken and cook, stirring occasionally, until the surface is no longer pink, approximately 5 minutes. Use a slotted spoon to transfer the chicken back to the bowl.
In the pot over medium heat, combine the tomato paste and cook, stirring occasionally, until it starts to darken and adhere to the bottom, which should take around 3 to 5 minutes. Include the onion and ¼ teaspoon of salt, then continue cooking while stirring occasionally until the onion becomes tender, approximately 5 minutes. Mix in the garlic and allspice and cook until it releases a pleasant aroma, which should take about 30 seconds.
Combine the chicken and any juices, along with the pasta and green beans, then mix thoroughly. Incorporate the boiling water and 1 teaspoon of salt. Heat over medium-high until it reaches a boil, then cover and cook, stirring occasionally, until the pasta is cooked but still firm to the bite and the mixture has a saucy consistency. Taste and add salt and pepper as desired, then add the mint and stir.
Get more recipes and dinner ideas from The Washington Times food section.
