Harissa chicken stew

Name: Harissa chicken stew
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. vegetable oil; 2 onions, finely sliced; 2 garlic cloves, crushed; 1 tsp. ground cumin; 1 1/2 tbsp. harissa paste; 300 g chicken thigh fillets, cut into finger-sized pieces; 400 g tin chopped tomatoes; finely grated zest and juice 1/2 lemon, keep separate; 50 g dried apricots, finely chopped; 400 g tin chickpeas, drained and rinsed; large handful coriander, roughly chopped; 250 g self-raising flour, plus extra to dust; 1 tsp. cumin seeds; 150 g natural yogurt

We've served this fragrant stew with an easy homemade spiced flatbread - the perfect accompaniment to mop up the delicious sauce.

By The Good Housekeeping Cookery TeamUpdated: 02 January 2024

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Harissa is such a versatile and delicious ingredient. If you've not cooked with it before, it's a hot pepper paste and features an assortment of fragrant spices like coriander seeds, cumin, caraway seeds and garlic. It's sometimes flavoured with rose to give it a floral taste, too.

This stew is budget-friendly, and definitely does not compromise on flavour. The chicken is cooked in a harissa and tomato sauce with chickpeas and served alongside a homemade spiced flatbread.

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Cal/Serv:

500

Ingredients

For the stew

1 Tbsp.
vegetable oil
2
onions, finely sliced
2
garlic cloves, crushed
1 tsp.
ground cumin
1 1/2 Tbsp.
harissa paste
300 g
chicken thigh fillets, cut into finger-sized pieces
400 g
tin chopped tomatoes
finely grated zest and juice 1/2 lemon, keep separate
50 g
dried apricots, finely chopped
400 g
tin chickpeas, drained and rinsed
large handful coriander, roughly chopped

For the flatbreads

250 g
self-raising flour, plus extra to dust
1 tsp.
cumin seeds
150 g
natural yogurt

Directions

1. Step 1For the stew, heat the oil in a large, deep frying pan over low heat and fry the onion for 10min, until softened. Stir in the garlic, cumin, harissa and some seasoning. Cook for 1min, until aromatic.
2. Step 2Add the chicken and fry for 3min before adding the tomatoes, lemon zest, apricots and 200ml water. Turn up the heat, bring to the boil and simmer for 15min, until reduced.
3. Step 3Meanwhile, make the flatbreads. In a medium bowl, mix the flour, cumin seeds and 1/2tsp fine salt. Mix in the yogurt and 60ml water to make a soft, slightly sticky dough.
4. Step 4Tip on to a lightly floured surface and divide into 4. Pat each piece out into a rough oval, about 5mm thick. Heat a large griddle or separate frying pan over medium heat and fry the flatbreads (in batches if needed), for 2-3min per side, or until slightly puffed and speckled golden. Wrap in a clean tea towel while you cook the remaining flatbreads, if needed.
5. Step 5Stir the chickpeas, lemon juice and most of the coriander into the stew and check seasoning. Garnish with remaining coriander and serve with the flatbreads.