Step 1

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.

Step 2

Using a fine mesh strainer, drain rice and rinse with hot water. Return to the pot and cover to keep warm.

Step 3

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.

Step 4

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).

Step 5

In a medium bowl, combine the labneh, 1 tablespoon vinegar, and salt and pepper to taste. Taste and add more vinegar if desired.

Step 6

To serve, add rice and chicken with carrots to bowls. Top with some of the labneh mixture and garnish with parsley.