Ragout & Harissa
Harissa is a key component in Tunisian cooking and it is very versatile when flavoring meat, fish and sometimes vegetables.
2 lb (1 kg) - Chicken Thighs 8-10pc
3 tbsp (45 ml) - Harissa (recipe online)
3 tbsp (45 ml) - Greek Plain Yogurt
2 tbsp (30 ml)- Olive Oil
1 lb (454 gm) - Roma Tomatoes
2- Bell Peppers seeded and diced
2 - Onions diced
2 - Garlic Cloves minced
1 - Bay Leaf
1 cup (250 ml) - Chicken Stock
2 tbsp (30 ml) - Cilantro roughly chopped
Kosher Salt & Freshly Ground Pepper
1) To marinate the chicken, mix the harissa paste
with the yogurt and use your hands to rub all over
the chicken thighs. Layer them in a plastic container,
seal and refrigerate overnight.
2) In a large roasting pot heat the olive oil over medium
heat. Add the onion and garlic and cook until tender.
Add the pepper, tomato and bay leaf. Cook for a few
minutes and remove from the heat.
3) Arrange the chicken thighs on top of the tomato
mixture and add the chicken stock. Bring to a
simmer and place in a 4250F oven for 10 minutes,
then lower the heat to 3500F and continue to cook for
12-15 minutes. Once the chicken is cooked through,
place under the broiler for 3-5min for additional color.
Season with kosher salt and top with chopped cilantro.