Harissa chicken and potato stew with herby chickpea salad
You can use shop-bought harissa for James Martin’s spicy stew, but the homemade version is so much better.
Ingredients
For the harissa
- 15g/½oz dried red chillies, soaked in cold water, roughly chopped
- 50g/2oz fresh red chillies, seeds removed, roughly chopped
- 2 tsp ground cumin
- 2 tsp ground caraway seeds
- 1 tbsp smoked sweet paprika
- 2 garlic cloves
- 2 tbsp tomato purée
- 3 tbsp red wine vinegar
- 4 tbsp olive oil
For the chicken stew
- 8 chicken thighs
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 400g/14oz potatoes, peeled, cut into chunks
- 1 x 400g/14oz tin chopped tomatoes
- 500ml/18fl oz chicken stock
- 1 lemon, juice only
- 3 tbsp roughly chopped fresh flatleaf parsley,
For the herby chickpea salad
- 1 garlic clove, crushed
- 1 tbsp red wine vinegar
- 2 tsp honey
- ½ lemon, juice only
- 3 tbsp olive oil
- 1 red onion, finely sliced
- 1 x 400g/14oz tin chickpeas, drained, rinsed
- 75g/3oz raisins, soaked in 50ml/2floz hot water
- 3 tbsp roughly chopped fresh flatleaf parsley
- 3 tbsp roughly chopped fresh coriander
- 3 tbsp roughly chopped fresh mint
Method
For the harissa, place all the harissa ingredients into a food processor and blend to a smooth paste. Spoon the harissa into a jar and store in the fridge until ready to use.
For the stew, slash the chicken thighs several times then place into a bowl with three tablespoons of the harissa paste and mix until well combined. Marinate in the fridge for at least two hours.
Preheat the oven to 180C/350F/Gas 4.
Heat the olive oil in a flameproof casserole until hot, add the chicken thighs and cook for 3-4 minutes, turning regularly, or until browned all over. (You may need to do this in batches.) Remove the chicken thighs from the pan and set aside.
Add the onions to the pan and cook for 3-4 minutes, or until just softened.
Add two tablespoons of the harissa paste and cook for one minute, then add the potatoes and stir until coated in the paste. Add the tinned tomatoes and stock and bring to the boil.
Return the chicken to the pan and bring back to a simmer.
Place in the oven and cook for 45-55 minutes, or until the chicken is cooked through and tender and the sauce is slightly reduced. Stir in the lemon juice and parsley and season, to taste, with salt and freshly ground black pepper.
For the herby chicken salad, whisk the crushed garlic, vinegar, honey, lemon juice and oil together in a bowl until emulsified then season with a little salt and freshly ground black pepper.
Place the remaining ingredients into a bowl and mix together. Add the dressing and mix until well combined.
To serve, spoon the chicken stew onto serving plates and spoon some salad alongside.
