Delicious harissa chicken legs braised with tomatoes, honey, cumin, coriander, lemon and chickpeas, served with cous cous.
Harissa, which gives this dish its unique taste, is a north african paste made of chillies, roasted peppers and sometimes garlic, cumin and oil. It’s very popular in Tunisia, Algeria and Libya. There’s a lot of varieties and each variety’s got different strength. We strongly advise to try a tiny amount of the paste before adding it to the dish, as sometimes a few drops is enough to get a really spicy meal. The harissa we used was of a medium strength, so we added a flat tablespoon. The dish, when cooked, should be spicy with a hint of sweetness (honey) and sourness (lemon).
To prepare the dish we used skinless chicken legs. When in season it’s best to use fresh tomatoes rather than the tinned ones. They need to be peeled and chopped.
We served this dish with cous cous and decorated it with fresh flat leaf parsley and lemon wedges. Enjoy.
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- 1 tbsp olive oil
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- pinch of sea salt
- 2 chicken legs, skinless
- 1 tin chickpeas (400 g), drained and rinsed
- 1 tin chopped tomatoes (400g)
- 200 ml vegetable stock
- 1 onion, diced
- 2 garlic cloves, thinly sliced
- 1 tbsp olive oil
- 1 tbsp tomato puree
- 1 tbsp harissa paste
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- 1 bunch of parsley, chopped
- lemon wedges and cous cous to serve
- Mix all the marinade ingredients in a small glass, season to taste with sea salt.
- Remove the excess fat from the chicken, place the chicken in a large bowl, pour over the marinade to cover the chicken completely, cover with a cling film and place in a fridge for at least 4 hours.
- Heat the olive oil in a large and deep frying pan, add the chicken legs and cook over a medium - high heat until browned on each side (approximately 7 minutes per side). Remove the chicken from the pan and put aside.
- Add the garlic and onion to the pan and cook for 2 minutes until onion’s softened.
- Pour in the stock, add the tomatoes, harissa, tomato puree, lemon juice, honey and chickpeas, stir well. Bring it to the boil and reduce the heat. Transfer the chicken back to the pan, cover and simmer for 25 - 30 minutes until the chicken is cooked throughout.
- Divide into serving plates. Serve with cous cous, decorated with parsley and lemon wedges.
Nutrition per 1 portion*
*all values estimated, depend on products used
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