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Harissa-Spiced Chicken Stew with Potatoes and Roasted Vegetables
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Dutch Oven
  • Baking Sheet
  • Wooden Spoon

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 pound Yukon gold potatoes, cut into 1-inch cubes
  • 3 medium carrots, cut into 1-inch pieces
  • 2 red bell peppers, cut into 1-inch pieces
  • 1 large red onion, cut into wedges
  • 3 tablespoons harissa paste
  • 4 cups chicken broth
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 425 degrees. Toss the carrots, bell peppers, and onion with 1 tablespoon olive oil, 1 tablespoon harissa paste, and half the salt and pepper. Spread on a baking sheet and roast for 25 minutes until the edges brown.
  • While the vegetables roast, heat the remaining tablespoon of olive oil in a Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 6 minutes.
  • Stir in the garlic and cook for 1 minute. Add the remaining harissa paste and stir to coat the chicken.
  • Add the potatoes and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes until the potatoes are tender.
  • Stir the roasted vegetables into the pot. Simmer uncovered for 5 minutes to let the flavors combine. Taste and add the remaining salt and pepper if needed.
  • Ladle into bowls and sprinkle with chopped parsley before serving.

Notes

Roast the vegetables until the edges turn dark for the best flavor contrast with the stew. If you want less heat, start with 2 tablespoons of harissa and add more at the end. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Dutch Oven, Baking Sheet, Wooden Spoon