Moroccan Harissa Chicken

Ingredients:

• 3 red bell peppers
• 3 red chili peppers, such as Fresno or Dutch oven
• 2 tbsp. l. olive oil
• 8 skinless, boneless chicken thighs
• 3 cloves garlic, chopped
• 1 bay leaf
• 1 small piece of cinnamon stick or a pinch of ground cinnamon
• 2.5 cm ginger root, peeled and grated
• 1 onion, finely chopped
• 2 tsp sweet smoked paprika
• 1 tsp ground cumin
• White wine vinegar
• 2.5 cups chicken broth
• 1 tbsp. butter
• 1 and 1/4 cups basmati rice or other long-grain rice
• Thinly sliced ​​green onions, for serving

Preparation:

1. Grill the sweet and hot peppers in the oven until the skins are evenly blackened. Place them in a bowl and cover to steam and cool. Remove any charred skins with paper towels and remove the seeds. Set aside.
2. Heat a large skillet over medium heat and add olive oil. Season the chicken thighs on both sides with salt and black pepper. Add the chicken to the hot oil and fry for 4-5 minutes on both sides.
3. Transfer the chicken to a plate and reduce the heat slightly. Add the garlic, bay leaf, cinnamon, ginger, onion, paprika, cumin, and a little salt and black pepper. Cook, stirring occasionally, until softened slightly. Add a splash of red wine vinegar.
4. Place the peeled peppers in a food processor with 1 cup of broth and puree until smooth. Add the puree to the skillet, thinning it with about 0.5 cups of water, and return the chicken to the skillet. Reduce the heat and simmer until the chicken is cooked through. Turn off the heat and cover until ready to serve.
5. For garnishCombine the remaining 1.5 cups of broth (or 1 cup of broth and 0.5 cups of water), butter, and rice. Bring to a boil, then reduce heat to low and cover. Simmer the rice for 15 minutes.
6. Turn off the heat and let sit for 5-10 minutes, then fluff the rice with a fork.
7. Place the rice and chicken in hot sauce in shallow bowls, sprinkle with green onions and serve.