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. Enjoy!
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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
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.
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.
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.
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.
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.
GH TIPS:
Not a fan of chickpeas? Feel free to sub with any other pre-cooked bean or legume you'd like.
This can also be made vegetarian - just omit the chicken or add in vegetarian 'quorn' pieces in its place.
Our flatbread recipe is really easy to make - but if you're short on time, shop-bought naan or pita breads make a great substitute.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
