Ingredients :
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken thighs chopped into bite-sized pieces
- 4 carrots peeled, cut into 2-inch long matchsticks
- 1-2 tablespoons red harissa paste homemade or store bought
- 4 dates pitted, roughly chopped
- 3/4 cup water
- For serving:
- 1/2 cup labneh cheese or Greek yogurt
- 2-3 tablespoons lemon juice
- fresh parsley minced, for garnish
- cooked rice optional
Directions :
- In a large non-stick pan, heat olive oil over medium-high heat until shimmering. Add chicken and carrots and cook until lightly browned, about 6 to 8 minutes.
- Add dates, ½ cup of water and harissa paste to taste (1 to 2 tablespoons depending on how spicy it is). Cook until the liquid has thickened and the chicken is thoroughly cooked, about 2 to 4 minutes. Taste and season with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
- In a medium bowl, combine the labneh, 1 tablespoon lemon juice, and salt and pepper to taste. Taste and add more lemon juice if desired.
- To serve, add rice and chicken with carrots to bowls. Drizzle with the labneh mixture and garnish with fresh parsley.
