Harissa is a key component in Tunisian cooking and it is very versatile when flavouring meat, fish and sometimes vegetables. This Tunisian Braised Chicken, Tomato Pepper Ragout & Harissa recipe incorporates the use of yogurt to tenderize the chicken as well as calm down some of the heat from the harissa.
- 2 lb (1 kg) Chicken Thighs (8-10pc)
- 3 tbsp (45 ml) Harissa (Recipe below)
- 3 tbsp (45 ml) Greek Plain Yogurt
- 2 tbsp (30 ml) Olive Oil
- 1 lb (450 g) Ontario Greenhouse Roma Tomatoes
- 2 Ontario Greenhouse Bell Peppers – seeded and diced
- 2 Onions- diced
- 2 Garlic Cloves- minced
- 1 Bay Leaf
- 1 cup (250 ml) Chicken Stock
- 2 tbsp (30 ml) Cilantro- roughly chopped
- Kosher Salt & Freshly Ground Pepper
- 6 Red Finger Chilies
- 2 tbsp (30 ml) Caraway Seeds- toasted & ground
- 1 tbsp (15 ml) Cumin Seeds- toasted & ground
- 3 Garlic Cloves- crushed
- 2 Ontario Greenhouse Red Bell Peppers –roasted, peeled & seeded
- 1 tbsp (15 ml) Tomato Paste
- 1 tbsp (15 ml) Red Wine Vinegar
- 4 tbsp (60 ml) Olive Oil
- 2 Limes- zest & juice
- 2 tbsp (60 ml) Smoked Paprika
- To marinate the chicken, mix the harissa paste with the yogurt and use your hands to rub all over the chicken thighs. Layer them in a plastic container, seal and refrigerate overnight.
- In a large roasting pot heat the olive oil over medium heat. Add the diced onion and garlic and sweat. Add the diced Ontario greenhouse peppers, Ontario greenhouse tomatoes and bay leaf. Cook out for a few minutes and remove from the heat.
- Arrange the chicken thighs on top of the tomato mixture and add the chicken stock. Bring to a simmer and place in a 425⁰F oven for 10 minutes, then lower the heat to 350⁰F and continue to cook for 12-15 minutes. Once the chicken is cooked through, place under the broiler for 3-5min for additional color.
- Season with kosher salt and top with chopped cilantro.
- Wearing gloves slice the tops off the chilies and the cut in half length wise. Gently scrap away the seeds with a spoon and discard them.
- In a food processor, blend the chilies with a touch of salt, the spices and the garlic until smooth. Add the Ontario greenhouse roasted red peppers, tomato paste, vinegar and lime zest and juice. Blend until very smooth. Add the olive oil and paprika and pulse until combined. Remove from the blender and place in an airtight container, then cover with olive oil to preserve. Harissa will last for up to 2 weeks in the fridge.
This recipe was provided by our featured member, Ontario Greenhouse Vegetable Growers.