Description
This Spicy Harissa Chicken with Lentils is a flavorful, hearty dish combining tender chicken thighs, earthy puy lentils, and a vibrant harissa-spiced tomato sauce. Perfect for a comforting weeknight meal, it’s cooked in one pan, allowing the spices and ingredients to meld together beautifully.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 red onion, chopped
- 1 garlic clove, crushed
- 50g harissa
- 500g chicken thighs, skin removed, boned and diced
- 1 medium carrot, grated
- 200g dried puy lentils
- 2 x 400g cans chopped tomatoes
- 1.2l stock, made from 1 chicken or vegetable stock cube
- flat-leaf parsley, to serve (optional)
Instructions
- Heat the oil and cook onion: Heat 1 tablespoon of olive oil in a large frying pan over low heat. Add the chopped red onion and fry gently for 5-6 minutes, stirring occasionally, until the onion softens and turns translucent.
- Add garlic and cook: Stir in the crushed garlic clove and cook for an additional 1 minute, allowing the garlic to release its aroma without browning.
- Add harissa and chicken: Stir in 50g of harissa paste to coat the onions and garlic, then add the diced chicken thighs. Cook over medium heat until the chicken pieces are well browned on all sides.
- Add carrot, lentils, and tomatoes: Mix in the grated carrot, 200g dried puy lentils, and two 400g cans of chopped tomatoes, stirring to combine all ingredients evenly.
- Pour in stock and simmer: Pour in 1.2 liters of stock made from a chicken or vegetable stock cube, ensuring the chicken and lentils are fully submerged. Bring to a gentle simmer.
- Cook uncovered: Reduce the heat and let the dish cook uncovered for 30-35 minutes. Stir occasionally until the chicken is thoroughly cooked, the lentils are tender, and most of the liquid has been absorbed.
- Season and serve: Season well with salt and pepper to taste. Optionally, scatter chopped flat-leaf parsley over the dish before serving to add a fresh, herbal note.
Notes
- Puy lentils hold their shape well and are perfect for this stew, but green or brown lentils may be substituted if necessary.
- Adjust the amount of harissa according to your spice preference.
- For a richer flavor, use homemade chicken stock instead of stock cubes.
- This dish pairs well with crusty bread or a side of couscous.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: North African
Keywords: harissa chicken, lentils, spicy chicken recipe, one-pan meal, North African cuisine, healthy chicken dish
