Spanish-ish Chicken
Get ready to embark on a culinary journey with this vibrant and aromatic Harissa Chicken recipe. Tender cubes of chicken are marinated in fiery harissa paste, adding depth and spice to every bite. The addition of roasted red peppers and green olives creates a symphony of flavors that will tantalize your taste buds. Simmered in a rich tomato and red wine sauce, this dish is a celebration of Mediterranean-inspired cuisine. Serve this hearty and flavorful dish over fluffy long grain rice for a fulfilling and satisfying meal.
— Constant Cookbook
Ingredients
- 300g cubed chicken
- 2tbsp harissa paste
- 1 red pepper
- 1tbsp olive oil
- 12 shallots or 1 large onion, thinly sliced
- 2 cloves garlic, crushed
- 400g tin chopped tomatoes
- 1/2tsp smoked paprika
- 100g stoned green olives
- 200ml red wine
- 1tbsp chicken stock granules
- 1tsp sugar
- salt and pepper
- To serve:
- 250g long grain rice, cooked as per instructions on packet
Instructions
- Marinade the chicken in the harissa paste for at least an hour, preferably three-four hours.
- Cut the pepper in half, remove the stalk and seeds, and flatten, and then place under a hot grill until the skin is blackened. Remove the skin and cut into strips.
- In a large frying pan, fry the onions in the olive oil for five minutes until soft, then add the garlic and cubed chicken and harissa, and fry for a further five minutes until browned.
- Add the rest of the ingredients, and the pepper strips, season and simmer gently for 35 minutes. Add a final generous pinch of smoked paprika and cook for a further five minutes.
- Serve with the rice
Yield
Serves 4
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