Description
This flavorful Harissa Chicken with Lentils recipe combines tender chicken thighs simmered in a spicy harissa-infused tomato sauce with hearty puy lentils. Cooked slowly on the stovetop, this nourishing dish is perfect for a comforting and wholesome meal packed with bold North African-inspired flavors.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 red onion, chopped
- 1 garlic clove, crushed
- 50g harissa paste
- 500g chicken thighs, skinless, boneless, chopped
- 1 medium carrot, grated
- 200g dried puy lentils
- 800g chopped tomatoes (2 x 400g cans)
- 1.2l chicken stock
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the aromatics: In a large saucepan or pot, warm the olive oil over low heat. Add the chopped onion and fry gently for 5-6 minutes until softened. Add the crushed garlic and continue cooking, stirring constantly, for another minute until fragrant.
- Add harissa and chicken: Stir in the harissa paste to coat the onions and garlic evenly. Add the chopped chicken thighs and cook until the chicken pieces are browned on all sides.
- Add vegetables, lentils, and liquids: Mix in the grated carrot, dried puy lentils, chopped tomatoes, and chicken stock. Ensure the stock fully covers the chicken and lentils to allow proper cooking.
- Simmer the stew: Keep the heat low and cook the mixture uncovered for 35-45 minutes. Stir occasionally to prevent sticking. This slow simmer lets the chicken cook through and the lentils absorb the flavorful stock, forming a rich, thick stew.
- Season and serve: Once the chicken is fully cooked and lentils are tender, season the stew with salt and pepper to taste. Serve hot, pairing it with rice, bread, or a fresh salad as desired.
Notes
- Puy lentils are preferred for their firmness and ability to hold shape during cooking.
- Adjust the amount of harissa paste based on your spice tolerance.
- For a thicker stew, cook a little longer uncovered to reduce excess liquid.
- This dish keeps well and tastes even better the next day after flavors have melded.
- Use skinless, boneless chicken thighs for the best texture and quicker cooking.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: North African
