North African cooking is warm and fragrant with spice and this recipe uses the classic Harissa paste to flavour the meaty chicken thighs. Made with onions and potatoes, this delicious dish is a one-pot supper that the whole family will love. You can add more chilli if you love your food extra-spicy.
- 4-6tsp harissa paste
- 8 chicken thighs, trimmed of excess fat and excess skin
- 1tbsp olive oil
- 2 onions, peeled and thickly sliced
- 2-3 garlic cloves, peeled and sliced
- 2 sweet potatoes or 4 medium potatoes, or a mixture of the two, peeled and cut into big chunks
- 2 pickled lemons, rinsed and sliced (scoop out the flesh and slice skin)
- 600ml hot chicken stock
- 150ml tub Greek yogurt
- A good handful of roughly chopped coriander
- Couscous, pitta bread or red rice, to serve
If you have time, rub half the harissa paste into the chicken thighs and marinate them for 1-4 hours or overnight.
Preheat a slow-cook pot or set the oven to 160°C/320°F/Gas Mark 3.
Warm the oil in a large frying pan, add the chicken and fry on each side until browned. Set aside. Pour off almost all the fat in the pan, then add the onion and garlic to the pan.
Add the rest of the harissa paste and cook for 1 minute. Add the potato chunks, pickled lemon and stock. Bring to the boil. Pour into the pot, then put the chicken thighs in and cook for 3½ hours on High or longer on the Auto or Low setting. Or cook in a casserole in the oven for 2 hours, or on the hob, on the slowest simmer, for 1½–2 hours. 5
Season, then serve topped with a dollop of yogurt and sprinkle of coriander. Serve with couscous, pitta bread or red rice.
Like a thicker sauce? Just add thickening granules. You can use orange or lemon zest rather than pickled lemon, if you prefer.