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Ingredients
Method
- 800g chicken thighs, cut into chunks
- 1 tbsp harissa paste
- 1 tbsp sunflower oil
- 1 sliced onion
- 1 tsp each cinnamon, cumin, and turmeric
- 500ml chicken stock
- 400g tin of chopped tomatoes
- 100g raisins
- 400g tin of chickpeas, drained
- Couscous, to serve
- Mix together the chicken chunks and the harissa, and leave to marinate in the fridge for 30 mins. When ready, heat a large casserole and fry the chicken for 3 mins, to brown all over. Remove from the dish and set aside, then chuck in the onions and fry for 8 mins to soften. Stir in the spices, return the meat to the casserole, and pour in the stock, tomatoes, and raisins. Season well, then simmer, covered, for 45 mins.
- Add the chickpeas to the dish and simmer uncovered for about 15 mins to thicken. Serve with a heap of couscous, and some fresh mint leaves to garnish.
1hr 15 mins
4 serving
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