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Roasted chicken thigh with skin on over feta polenta with cooked carrots on a white plate on a wooden table.

Chicken with Feta Polenta

ras el hanout, harissa, cilantro

STARS

Start with a marinated chicken breast and pan roast it to a tempting golden brown. Then pack it up with a creamy polenta laden with feta cheese and heirloom rainbow carrots roasted in ras el hanout. Serve with Moroccan-style harissa chile paste to add as much kick as you like and feta crumbles to add to your polenta!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Chicken

  • 2 garlic cloves, chopped
  • 5 sage leaves, chopped
  • 6 thyme sprigs, leaves picked from the stems
  • 6 rosemary sprigs, leaves picked from the stems and chopped
  • 1 bunch Italian parsley, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 boneless, skinless chicken breasts
  • ½ cup crumbled feta cheese
  • Fresh cilantro, for garnish

Ras El Hanout Carrots

  • 1 pound rainbow carrots, cut on the bias
  • 1 tablespoon canola oil
  • 2 tablespoons ras el hanout
  • ½ teaspoon salt

Feta Polenta

  • 2 cups water
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon salt, to taste
  • 1 cup polenta
  • ½ cup crumbled feta cheese
  • ¼ cup shredded cheddar cheese
  • Pepper, to taste

Harissa Vinaigrette

  • 2 tablespoons harissa
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 orange, zested and juiced
  • 1 tablespoon sherry vinegar 
  • 1 teaspoon brown sugar
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ cup olive oil
  • ½ cup canola oil
  • ¼ cup chopped cilantro
  • Salt and pepper to taste
Directions
1
Combine the garlic, sage, thyme, rosemary, parsley, olive oil, salt and pepper in an airtight bag. Add the chicken and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 450°F. 
3
Roast the chicken on a baking sheet for about 20 minutes, until cooked through. Remove from the oven, cover, and let rest. 
4
Toss the carrots on a baking sheet with the oil, ras el hanout and salt. Roast until tender and lightly browned, 16-18 minutes. 
5
In a large pot, bring the water, milk, butter and salt to a boil. Reduce heat to low and whisk in the polenta. Cook, stirring regularly, for 20 minutes. Fold the feta and cheddar cheese into the polenta and cook for 10 more minutes. Season with salt and pepper. 
6
In a blender, purée the harissa, shallot, garlic, mustard, orange zest, orange juice, sherry vinegar, brown sugar and spices. Combine the oils in a measuring cup and add slowly, with the blender running, to emulsify. When all oil is incorporated add the cilantro and blend to mix. Season with salt and pepper. 
7
To serve, divide the polenta, chicken and carrots between plates. Top with harissa vinaigrette, feta and cilantro.  

Chicken with Feta Polenta

ras el hanout, harissa, cilantro

STARS

Start with a marinated chicken breast and pan roast it to a tempting golden brown. Then pack it up with a creamy polenta laden with feta cheese and heirloom rainbow carrots roasted in ras el hanout. Serve with Moroccan-style harissa chile paste to add as much kick as you like and feta crumbles to add to your polenta!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Chicken

  • 2 garlic cloves, chopped
  • 5 sage leaves, chopped
  • 6 thyme sprigs, leaves picked from the stems
  • 6 rosemary sprigs, leaves picked from the stems and chopped
  • 1 bunch Italian parsley, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 boneless, skinless chicken breasts
  • ½ cup crumbled feta cheese
  • Fresh cilantro, for garnish

Ras El Hanout Carrots

  • 1 pound rainbow carrots, cut on the bias
  • 1 tablespoon canola oil
  • 2 tablespoons ras el hanout
  • ½ teaspoon salt

Feta Polenta

  • 2 cups water
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon salt, to taste
  • 1 cup polenta
  • ½ cup crumbled feta cheese
  • ¼ cup shredded cheddar cheese
  • Pepper, to taste

Harissa Vinaigrette

  • 2 tablespoons harissa
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 orange, zested and juiced
  • 1 tablespoon sherry vinegar 
  • 1 teaspoon brown sugar
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ cup olive oil
  • ½ cup canola oil
  • ¼ cup chopped cilantro
  • Salt and pepper to taste

Directions

1
Combine the garlic, sage, thyme, rosemary, parsley, olive oil, salt and pepper in an airtight bag. Add the chicken and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 450°F. 
3
Roast the chicken on a baking sheet for about 20 minutes, until cooked through. Remove from the oven, cover, and let rest. 
4
Toss the carrots on a baking sheet with the oil, ras el hanout and salt. Roast until tender and lightly browned, 16-18 minutes. 
5
In a large pot, bring the water, milk, butter and salt to a boil. Reduce heat to low and whisk in the polenta. Cook, stirring regularly, for 20 minutes. Fold the feta and cheddar cheese into the polenta and cook for 10 more minutes. Season with salt and pepper. 
6
In a blender, purée the harissa, shallot, garlic, mustard, orange zest, orange juice, sherry vinegar, brown sugar and spices. Combine the oils in a measuring cup and add slowly, with the blender running, to emulsify. When all oil is incorporated add the cilantro and blend to mix. Season with salt and pepper. 
7
To serve, divide the polenta, chicken and carrots between plates. Top with harissa vinaigrette, feta and cilantro.