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Harissa chicken and potato stew with herby chickpea salad
Fruit and vegetables
15g/½oz dried red
chillies
, soaked in cold water, roughly chopped
50g/2oz fresh red
chillies
, seeds removed, roughly chopped
2
onions
, thinly sliced
400g/14oz
potatoes
, peeled, cut into chunks
1
lemon
, juice only
3 tbsp roughly chopped fresh flatleaf
parsley
,
1
garlic
clove, crushed
½
lemon
, juice only
1
red onion
, finely sliced
3 tbsp roughly chopped fresh flatleaf
parsley
3 tbsp roughly chopped
fresh coriander
3 tbsp roughly chopped fresh
mint
Tins, packets and jars
1 x 400g/14oz tin
chopped tomatoes
500ml/18fl oz
chicken stock
1 x 400g/14oz tin
chickpeas
, drained, rinsed
Cooking ingredients
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
2 tbsp
olive oil
1 tbsp
red wine vinegar
2 tsp
honey
3 tbsp
olive oil
75g/3oz
raisins
, soaked in 50ml/2floz hot water
Meat, fish and poultry
8
chicken thighs
Back to recipe
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