- free range chicken breasts or thigh meat, enough for 2 people
- tinned chopped tomatoes 1 tin
- kallo GF chicken stock cube 1, made up as per instructions (use water if casein free)
- garlic cloves 2, chopped
- ginger 1" piece, grated
- onions 3 small, chopped
- belazu rose harissa 1/2 to 1/4 of a small pot*
- red pepper 1, sliced
- yellow pepper 1, sliced
- basmati rice 1 cup
- natural yogurt to serve
- limes 2, to serve
Gently fry your onions till soft in a large pan or oven proof casserole dish, add the garlic and ginger and soften this for a couple of minutes, then add in your harissa paste, fry gently for a extra couple of minutes to bring out the flavours in the spices. Add your chicken and cook till white and sealed, bung in the peppers, tomatoes, chicken stock. Cook for 1 hour covered in the oven 170C/fan 150C/gas 5, or on a very low heat on the hob. If it looks too watery after 1 hour, and you want a thicker sauce, cook for an additional 30 minutes uncovered to reduce. You can cook it quicker than this on a higher heat, but a long cooking makes for more rounded and comforting flavours.
Serve with fluffy basmati rice, a blob of yogurt and lime cheeks. A sprinkling of coriander is nice if you have some.
* The best harissa paste is by Belazu, in fact I wouldn't use any other, as others don't taste of anything more than chopped chillies. From the ingredients it appears GF, no info on the website though. This Xmas we had a dinner party and I rubbed a whole tub of it, mixed with honey and lemon juice, over a massive turkey, it was amazing. I also love the pickled lemons by Belazu, but the husband doesn't like those much.