Harissa Chicken and Bean Stew
 
Harissa Chicken and Bean Stew
 
SIMMER RECIPE

Harissa Chicken and Bean Stew

1hrs 20mins
medium
Servings: 4

To mark Organic September, we put together this delicious Harissa Chicken and Bean stew, which uses completely organic ingredients as well as our organic, slow-cooked chicken bone broth. It’s the perfect dish for those cosy autumnal evenings that are fast approaching.

Written by Ros Heathcote Founder, Borough Broth

Ingredients

  • 400g tinned chickpeas, drained and rinsed
  • 4 tbsp olive oil (Citizens Of Soil)
  • 2 shallots, thinly sliced
  • 3 cloves of garlic
  • 1 aubergine, cut into 2.5cm dice
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 4 chicken legs
  • 200g chorizo, cut into 2.5cm slices
  • 4 tbsp harissa paste (Belazu)
  • 400g tin chopped tomatoes (Mr Organic)
  • 1 tsp smoked paprika
  • 324g (1 pouch) Borough Broth Organic Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. In a large, heavy-based saucepan, heat a little oil and fry the shallots until soft, then add the garlic.
  2. Next, add the chickpeas, aubergines and peppers and fry on a medium heat until the vegetables are lightly browned.
  3. In a separate pan, fry the chicken legs until golden, then remove and add the chorizo.
  4. To the lightly browned vegetables, add the harissa paste, stock, tomatoes and paprika and bring to the boil.
  5. Add the chicken, chorizo and any juices and reduce to a low simmer with the lid on. Cook for 1 hr until the chicken is tender, completely cooked and the juices run clear.
  6. Serve with big chunks of crusty bread.