Harissa Chicken Stew

Harissa Chicken Stew

Harissa, a north African hot chili pepper paste, brings the flavour in this chicken stew studded with barley, chorizo and vegetables. Perfect for 4 or easily double for a big batch, this dish is great for freezing and enjoying later.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 8 chicken drumsticks
  • 1/4 tsp (1.25 mL) salt
  • 1 tbsp (15 mL) vegetable oil
  • 1 small red onion, chopped
  • 2 medium carrots, peeled, halved and sliced
  • 125 g cured chorizo sausage, thinly sliced
  • 1/2 cup (125 mL) pearl barley
  • 2 tbsp (30 mL) harissa paste
  • 1.5 cups (250 mL) tomato passata
  • 2 cups (500 mL) sodium-reduced chicken broth
  • 2 cups (500 mL) kale, removed from stem and chopped

Instructions

  1. Season chicken with salt. Heat oil in large sauce pan over medium heat and cook chicken until skin is golden, about 5 minutes per side. Remove to plate. 

  2. Add onion to pan and sauté until translucent, 4 - 5 minutes. Add carrot and chorizo to pan and cook for 3 minutes. Stir in barley and lightly toast for 1 minute. Stir in harissa and cook for another minute. Add passata, broth and chicken. Bring to a boil. Reduce heat to medium low, and simmer covered for 20 minutes, stirring occasionally.

  3. Remove lid and cook for another 5 minutes until barley is soft and chicken is cooked through. Stir in kale during the last 2 minutes of cooking.

Nutrition Info

  • Amount
  • Calories 513
  • Protein 50.1 g
  • Fat 19.7 g
  • Saturated Fat 5.1 g
  • Carbohydrate 34.1 g
  • Fibre 6.7 g
  • Sugar 5.8 g
  • Cholesterol 224 mg
  • Sodium 707 mg
  • % Daily Value
  • Potassium 17
  • Calcium 8
  • Iron 20
  • Vitamin A 211
  • Vitamin C 82
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Magnesium
  • Zinc

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