Harissa Chicken Bolognese

This is a new spin on traditional bolognese sauce, full of Middle Eastern flavor and spice.

I served mine over Palmini pasta, but this would be delicious over almost any veggie noodle or pasta. You can add some sautéed spinach or kale when reheating it and that alone makes it a complete meal. No need for a noodle base.

INGREDIENTS

• 2 tablespoons olive oil

• 1 pound of ground chicken

• 1 jar of Rao's Marinara

• 1/2 yellow onion, chopped

• 1/2 cup mushrooms (I used Shitake)

• 1/2 tablespoon Cava brand Harissa (this has a lot of heat, so add sparingly if you don't like spice)

• 1/2 cup of peppers- any color you like (a good trick is to buy the frozen organic peppers and you can slice any long ones smaller)

• 3 cloves of garlic, minced

• 1 teaspoon Ras el hanout

• 1/2 teaspoon cumin

• 1/2 teaspoon coriander

• 1/2 teaspoon dried parsley

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon dried cilantro or 1/4 cup fresh cilantro

• Salt and Pepper to taste

STEPS

1. Heat up a large saucepan over medium heat and add a couple tablespoons of olive oil.

2. Add your peppers and onions and sauté until translucent.

3. Add salt and pepper to taste.

4. Add the ground chicken and break up the meat.

5. Once meat has begun to cook through, add the spices.

6. Add your minced garlic and sauté another minute or so.

7. When meat is almost done cooking, pour in your Rao's sauce.

8. Add your Harissa and remember this is very spicy so add according to preference.

9. Reduce heat and let simmer for 6-8 minutes.

10. While simmering, you can cook your Palmini according to package instructions. I made mine by boiling but you can drain, rinse and mix it right in with your sauce.

11. When all the flavors are to your liking, add the fresh cilantro, if adding, and mix well.

12. Put on top of your Palmini pasta and enjoy!