Tunisian Spiced Chicken with Chickpeas, Preserved Lemon and Harissa
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Ingredients
- 8 chicken thighs, bone-in
- 1 onion, sliced
- 3 garlic cloves
- 2 tbsp harissa paste
- 1 preserved lemon
- 400 g chickpeas, drained and rinsed
- 300 ml chicken stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 684 kcal
- Protein
- 51.2 g
- Carbohydrate
- 20 g
- of which sugars
- 3.3 g
- Fat
- 42.7 g
- of which saturates
- 10.5 g
- Fibre
- 7.4 g
- Salt
- 2.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and brown the chicken thighs, then lift out onto a plate.
- 2
Cook the onion in the same pan for 6 minutes until soft, then stir in the garlic and harissa paste and cook for 1 minute.
- 3
Finely chop the preserved lemon and return the chicken to the pan with it and the chicken stock. Cover and simmer for 25 minutes, until the chicken is cooked through with no pink remaining.
- 4
Stir in the chickpeas and cook uncovered for a further 8 minutes.
- 5
Check the seasoning and serve hot.
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