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Bring 4 cups water to a boil in a large pot. Add rice and salt to taste (I like 1 teaspoon). Stir and return to a boil. Boil uncovered for 10 to 12 minutes.
Using a fine mesh strainer, drain rice and rinse with hot water. Return to the pot and cover to keep warm.
In a large non-stick pan, heat olive oil over medium-high heat until shimmering. Add chicken and carrots and cook until lightly browned, about 6 to 8 minutes.
Add dates, 1/2 cup of water and harissa paste to taste. Cook until the liquid has thickened and the chicken is thoroughly cooked, about 2 to 4 minutes. Taste and season with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
In a medium bowl, combine the labneh, 1 tablespoon vinegar, and salt and pepper to taste. Taste and add more vinegar if desired.
To serve, add rice and chicken with carrots to bowls. Top with some of the labneh mixture and garnish with parsley.