Harissa chicken and potato stew

Harissa chicken and potato stew

By
From
Slow
Serves
4
Photographer
Tara Fisher

Harissa is a chilli paste or sauce often used in North African cooking. Made mainly from chillies, it also contains caraway, garlic and oil, and can be used to flavour dishes like this one, or couscous.

Ingredients

Quantity Ingredient

Stew:

Quantity Ingredient
1 whole chicken, jointed into 8 pieces
or 8 chicken thighs
2 onions
3 garlic cloves
4 potatoes
2 pickled lemons
800ml chicken stock
2 tablespoons olive oil
4 tablespoons fresh coriander leaves
250g greek yoghurt
sea salt
freshly ground black pepper

Harissa:

Quantity Ingredient
25g dried red chillies
3 fresh red chillies
1 tablespoon ground cumin
1 teaspoon ground caraway seeds
1 tablespoon hot smoked paprika
4 garlic cloves
4 tablespoons olive oil

Method

  1. To make the harissa, put the dried chillies in a bowl and just cover with water, then soak for 20 minutes. Deseed and roughly chop the fresh chillies. Strain the soaked chillies (reserving the water), discard the stalks and roughly chop them. Put them in a food processor or pestle and mortar with the rest of the harissa ingredients. Process or pound until puréed, then add some of the reserved water and continue processing to form a smooth paste. Put the chicken in a bowl with half the harissa paste and stir well. Put it in the fridge to marinate for at least 4 hours, or preferably overnight.
  2. Thickly slice the onions and garlic. Cut the potatoes into medium chunks. Cut the pickled lemons into thick slices. Heat a large flameproof casserole dish, add half the olive oil and half the chicken and fry on each side until browned. Remove, set aside and repeat with the rest of the chicken.
  3. Add the onions and garlic to the pan and cook until softened with a little colour. Add the rest of the harissa paste and cook for 1 minute, then return the chicken to the pan. Add the potatoes, pickled lemons and chicken stock. Bring to the boil, then reduce the heat and simmer for 1¼ hours over a very gentle heat, until cooked through and slightly thickened. Meanwhile, roughly chop the coriander. Season the stew with salt and pepper, then whisk in the yoghurt and stir in the coriander.
Tags:
James Martin
Saturday Kitchen
slow cooking
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