1. Marinate chicken in Harissa Olive Oil & Moroccan Harissa Bread Dip Seasoning for 24 hours

2. Make basmati rice following package directions but replacing 16 oz of water with coconut milk

3. In the meantime, heat Harissa Olive Oil in a frying pan. Add marinated chicken, cover & allow to cook over medium heat, flipping until cooked through

4. Add can of chickpeas and a handful of sun dried tomatoes to the frying pan. Add more olive oil & Moroccan seasoning as needed

5. Once rice is cooked, add Moroccan seasoning & stir to combine. Add rice to frying pan & combine with chicken, chickpeas & sun dried tomatoes

To plate, place a scoop of rice first then top with a piece of chicken . Add sun dried tomato feta & cilantro, then finally a dollop of Harissa olive oil.