Spicy Middle Eastern flavours make this one-pan stove-top chicken a step up from your average casserole. The tomato and lemon are the perfect foil for the harissa paste.
Ingredients
- 2 tbsp olive oil
- 1 whole chicken, cut into 8 pieces
- 2 cloves garlic, minced
- 2 tsp harissa paste
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 420g tin chickpeas, drained and rinsed
- 400g tin diced tomatoes
- 1 cup chicken stock
- 1 lemon, sliced
- coriander leaves, to serve
Method
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Step 1Heat 1 tbsp oil in a large high-sided frypan. Season chicken well with salt and pepper. Brown chicken on all sides, ensuring skin becomes golden. Remove and set aside.
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Step 2Wipe out pan, then add remaining 1 tbsp oil. Cook garlic for 1 minute over gentle heat until starting to soften. Add harissa paste, cumin and paprika and cook for another minute to release the aromas. Add chickpeas and stir well to coat in the spices, then add tomatoes and stock. Bring to the boil, then return the chicken to the pot and reduce heat to simmer. Tuck lemon slices in between the chicken pieces. Cover with a lid and cook for 35 minutes until chicken is cooked through, adding more stock if it becomes too dry.
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Step 3Serve with fresh coriander leaves.
Recipe Notes
This would be delicious served with rice or couscous, and Greek yoghurt.
Adjust harissa quantity to taste - different types have different levels of heat.
I used a whole chicken which I cut into 8 pieces, removing the backbone. You can ask your butcher to do this, or just purchase any combination of skin-on chicken pieces you like.
Recipe and photo by Greer Worsley.
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