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Spiced Harissa Chicken Stew with Carrots and Parsnips
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 medium carrots, peeled and sliced into 1/2-inch rounds
  • 2 medium parsnips, peeled and sliced into 1/2-inch rounds
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 3 tablespoons harissa paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 tablespoons fresh cilantro, chopped, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
  • Add the chicken pieces to the pot. Season with salt and pepper, then cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
  • Stir in the harissa paste, cumin, and smoked paprika. Cook for 1 minute to toast the spices.
  • Add the carrots, parsnips, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes until the vegetables are tender and the chicken is cooked through.
  • Taste and adjust salt and pepper if needed. Ladle the stew into bowls and top with fresh cilantro before serving.

Notes

Use a mild harissa if you prefer less heat, or add a pinch more cumin to deepen the spice without extra chili. The stew thickens as it sits, so add a splash of broth when reheating leftovers. It pairs best with simple sides like crusty bread to soak up the broth.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife