Recipe from @thebatchlady
Makes 6 portions
Ingredients:
2 T olive oil
2 medium onions, diced
1/2 t salt
3-4 garlic cloves, roughly chopped
1 t cumin seeds
2 T harissa paste
2 T tomato paste
1 t smoked paprika
1 28-oz can diced, fire roasted tomatoes
1 can chickpeas, drained
2 lbs boneless, skinless chicken thighs
Methodology:
Preheat the oven to 300°F and put the oven rack as low as possible.
Heat the olive oil in a large dutch oven over medium heat.
Add the onions and salt and sweat them, stirring occasionally, until they turn translucent.
Add the garlic and stir frequently, to prevent scorching.
Add the cumin seeds (and a little extra oil, if necessary), and let them fry for 30 seconds.
Add the harissa and tomato paste and stir well. Fry for one minute, stirring constantly.
Stir in the paprika, diced tomatoes, chickpeas, and chicken, and stir to combine. Rinse the tomato can out with water and add that water to the pan, as well as any additional water needed to raise the level to cover the chicken. Bring pan to a simmer.
Partially cover the pan and place in the oven for 1 hour. Stir, adjust for seasoning, and return to the oven for half an hour, uncovered.
Serve with couscous, quinoa or mashed potatoes.
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