Crockpot Honey Harissa Chicken with Chickpeas, Feta and Jeweled Pomegranate Rice.

INGREDIENTS

1/2 cup

[harissa | https://www.halfbakedharvest.com/homemade-harissa-spicy-red-pepper-sauce/]

1/2 cup

full-fat canned coconut milk

1/4 cup

low sodium soy sauce

2 tbsp

honey (depending on your taste (I used 3 tablespoons))

in chipotle chile adobo (minced)

1 tsp

fresh ginger (grated)

2 cloves

garlic (minced or grated)

1 tsp

cinnamon stick or 1/2 cinnamon

carrots (chopped)

red bell pepper (chopped)

1 lb

bone-in (skin-on chicken thighs OR boneless chicken breasts)

pepper (to taste)

1 oz

can chickpeas (drained + rinsed, 14)

chopped cilantro + mint (for serving)

feta cheese (fro topping)

1 cup

uncooked jasmine rice

1 cup

coconut milk

1 cup

water

1/2 tsp

saffron (optional)

1 tbsp

molasses

2 tbsp

butter

1/3 cup

roasted (salted pistachios)

1/3 cup

sliced almonds

zest from 1 orange

arils from one pomegranate

salt (to taste)