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Tomato Pepper Ragout & Harissa Dish

Tomato Pepper
Ragout & Harissa

Harissa is a key component in Tunisian cooking and it is very versatile when flavoring meat, fish and sometimes vegetables.

Prep Time Overnight Cook Time 20-30 min Serves 4

Ingredients

Yellow, Orange and Red Bell Peppers Roma Tomato

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

 

Instructions

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.