Chicken Harissa Stew

A COSY KICK

A warming autumnal stew with a spicy kick. This Moroccan spiced dish is perfect for the colder months. It is also an excellent dish to bulk make and freeze for when the days get busy.

If you make this dish, be sure to tag me on Instagram @the_happy_oat - I would love to see your creations!

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Serves: 6 Preparation and Cooking Time: 1.5 hours

INGREDIENTS

• 4 shallots (thinly sliced)

• 4 garlic cloves

• 4 chicken breasts

• 400g tin chickpeas

• 1 aubergine

• 2 bell peppers

• 4 tbsp harissa paste

• 400g tin chopped tomatoes

• 1 tbsp tomato puree

• 400ml chicken stock (1x stock cube required)

• 2tsp smoked paprika

• Salt and pepper

• Olive oil

• Crusty bread to serve

METHOD

1. In a large, saucepan, heat a little oil and fry the shallots until soft, then add the garlic. Next, add the diced chicken and fry until golden brown.

2. Add in the chickpeas, aubergines and peppers and fry on a medium heat until the vegetables are lightly browned.

3. Add the harissa paste, chicken stock, chopped tomatoes, tomato puree and paprika into the pan, stir and bring to the boil.

4. Reduce the heat to a low simmer with the lid on. Cook for 40mins until the sauce is thick and the chicken is tender. Season with salt and pepper as preferred. Serve with crusty bread and enjoy

   
   

Happy Cooking!

Ruth xxx