Harissa Chickenby Rory
Our Harissa Blend is an African-inspired blend of chiles, garlic, paprika, salt, sumac, and other spices. Traditionally used as a paste, harissa adds a flavorful kick of heat to a variety of dishes. This chicken dish requires a bit of prep and cook time, but it's totally worth it!
Meats & Barbecue
4 tsp. Harissa Blend
2 Tbsp. Extra Virgin Olive Oil (Divided)
8 Chicken Thighs (Excess Fat & Skin Removed)
2 Onions (Peeled & Thickly Sliced)
3 Cloves Garlic (Peeled & Sliced)
2 Sweet Potatoes or 4 Medium Potatoes (Peeled & Cut Into Large Pieces)
1 tsp. Lemon Zest
2 ½ C. Chicken Stock (Heated)
Plain Greek Yogurt
Cilantro (Roughly Chopped)
Make a quick Harissa paste by combining the spice blend with 1 Tbsp olive oil, stirring to form a spicy paste. Add a little more oil, or a little more Harissa powder, to reach a ketchup-like consistency.
Use half of the harissa paste to rub over the surface of the chicken thighs before transferring chicken to a bowl. Cover and refrigerate for several hours (or overnight).
Heat the remaining tablespoon of olive oil in a large skillet over high heat. Add the marinated chicken pieces and fry them for a few minutes on each side, until pieces are lightly browned. Remove chicken from the skillet and set aside.
Add the onion and garlic to the pan and brown them over medium-high heat, stirring frequently, for five minutes. Add the remainder of the harissa paste to the onion and garlic in the skillet and cook for 1 minute, stirring to combine. Add the potato chunks, lemon zest and warmed chicken stock. Bring mixture to a boil over medium-high heat.
Transfer spice and potato mixture into a slow cooker, carefully arranging the chicken thighs on top of the vegetables. Cook in the slow cooker for 4 hours on high, or 6+ hours on the low heat setting.
Adjust seasonings to taste. Serve chicken and vegetables with couscous, each piece of chicken topped with a little Greek yogurt and a sprinkling of fresh-chopped cilantro. Also goes well with Pita bread wedges, so take advantage of the spicy juices from the chicken.