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
1Tbsp.
vegetable oil
2
onions, finely sliced
2
garlic cloves, crushed
1tsp.
ground cumin
11/2Tbsp.
harissa paste
300g
chicken thigh fillets, cut into finger-sized pieces
400g
tin chopped tomatoes
finely grated zest and juice 1/2 lemon, keep separate
50g
dried apricots, finely chopped
400g
tin chickpeas, drained and rinsed
large handful coriander, roughly chopped
For the flatbreads
250g
self-raising flour, plus extra to dust
1tsp.
cumin seeds
150g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
