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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.
Serves: 4
Prep Time: 10 min
Cook Time: 45 min


8 chicken drumsticks
¼ tsp salt
1 tbsp vegetable oil
1 small red onion, chopped
2 medium carrots, peeled, halved and sliced
125 g cured chorizo sausage, thinly sliced
½ cup pearl barley
2 tbsp harissa paste
1.5 cups tomato passata
2 cups sodium-reduced chicken broth
2 cups kale, removed from stem and chopped

Food Safety

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.


  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

Per serving Amount
Protein50.1 g
Fat19.7 g
Saturated Fat5.1 g
Carbohydrate34.1 g
Fibre6.7 g
Sugar5.8 g
Cholesterol224 mg
Sodium707 mg
Per serving % Daily Value
Vitamin A211
Vitamin C82