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Harissa Chicken with Roasted Peppers and Fresh Parsley
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 1/4 cup harissa paste
  • 8 ounces jarred roasted red peppers, drained and sliced
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Instructions
 

  • Add the sliced onion and minced garlic to the bottom of the slow cooker to create a base layer.
  • Place the chicken thighs on top of the onion and garlic.
  • In a small bowl, stir together the harissa paste, olive oil, salt, black pepper, and chicken broth until combined.
  • Pour the harissa mixture over the chicken, then scatter the sliced roasted red peppers on top.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
  • Serve the chicken with the peppers and sauce spooned over it, then sprinkle with the chopped fresh parsley.

Notes

Use jarred roasted peppers straight from the jar to keep the recipe simple. Add the parsley only after cooking so it stays bright and fresh. If the harissa brand runs very spicy, start with 3 tablespoons and taste the sauce before serving.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Mixing Bowl