Harissa Chicken Stew
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
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.
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.
|Saturated Fat||5.1 g|
|Per serving||% Daily Value|