These fast-approaching chilly autumn nights call for warming comfort foods, and what’s more comforting than a big bowl of a hearty Harissa Chicken Stew?
Every year I grieve the end of summer. But autumn comes so swiftly I’m suddenly reminded of how wonderful this season is. Everything cozies up and slows down – an invitation for introspection and stillness, and putting things into perspective.
And soon enough the year will be reaching its end! It’s astonishing to me how the days are so slow but the years are so fast. But let’s not get ahead of ourselves, it’s time to enjoy the little things in life.
And those little things start with a fragrant, spiced and nourishing pot of Harissa Chicken Stew.
Harissa Chicken Stew
Let’s start with the key ingredient here: the harissa.
A North African spicy red sauce, harissa adds smokiness, heat, and an extra depth of flavor to a dish. With that said, feel free to add as much or as little as you’d like and your palate can handle.
When making a hearty stew, I like to load it with carbs and protein. For this one, I used Japanese squash, but you can swap it for butternut squash or sweet potatoes if you want. Regular eggplants will certainly work, too.
If you want to keep it entirely vegetarian, you can just leave out the chicken, of course. The chickpeas pull their weight, and you have enough protein to keep you filled.
A Few Tips
Make sure your pan is very hot before adding the chicken. When you place it in the pan, don’t flip for at least 2 to 3 minutes, but preferably only after it naturally starts to pull away from the surface.
This process creates an intense layer of caramelization, which is crucial for building deep fond and texture.
Remove the seared chicken from the pan and build your stew using the leftover drippings for added richness. Then, transfer the chicken back into the pot and let everything simmer together so the flavors can meld.
This is such a low-effort, wonderful dish for the colder months. It doesn’t take hours to cook like most stews do, and it’s incredibly flavorful. I’ve been making it so much lately, and I couldn’t recommend it more.
Tips & Variations
Don’t rush the sear: To get the most out of your chicken thighs, place them skin-side down in a very hot pan and leave them alone for 2 to 3 minutes. Only flip them once the skin naturally releases from the bottom. This builds a rich layer of caramelized flavor that forms the base of your stew.
Build flavor on the drippings: After searing, remove the chicken but keep the rendered chicken fat in the pan. Sauté your onion, garlic, and squash right in those drippings to absorb every bit of savory richness.
Control the heat: Harissa brands vary wildly in spice level. Start with 1 tablespoon if you prefer a mild, smoky warmth, or go up to 2 tablespoons (or more!) if your palate can handle a bold, fiery kick.
The Squash Swap: If you can’t find Japanese squash , you can easily substitute it with equal amounts of cubed butternut squash or sweet potatoes. Cubed regular eggplant works wonderfully here too.
Make it Vegetarian: Simply skip the chicken and use vegetable stock or water instead of chicken stock. The chickpeas are incredibly hearty and pack enough protein to keep you completely filled.
Greens Twist: Stir in a few handfuls of chopped kale, Swiss chard, or baby spinach during the last 5 minutes of simmering until wilted.
If you make this Harissa Chicken Stew please be sure to leave a comment! I’d love to hear from you.
FAQs
Can I use boneless, skinless chicken breasts or thighs instead?
Yes, but bone-in, skin-on thighs are highly recommended. The skin renders out essential fat that creates a deeply flavorful base for the sauce, and the bones keep the meat incredibly tender and juicy during the simmer. If using boneless, reduce the initial searing time slightly so the meat doesn’t dry out.
How do I serve this stew?
A dollop of crème fraîche or Greek yogurt right before serving adds a cool creaminess beautifully to it that cuts through the smoky heat of the harissa, but this stew also pairs perfectly with crusty artisan bread, fluffy couscous, or warm pita.
Can I freeze this stew?
Yes, you can freeze it for up to 3 months. However, note that the texture of the Japanese squash may become slightly softer and more fragile upon thawing and reheating.
More Stew & Soup Recipes
Doenjang Beans and Greens Stew: A healthy, one-pot vegetarian stew with an umami-filled Korean twist. It’s deeply savory and nourishing.
Lemony Shrimp and Bean Stew: Bright and lemony, this Mediterranean-inspired stew is as low effort as it gets. It requires minimal prep and it’s done in about 20 minutes.
Chicken Noodle Soup: This take on the classic is made entirely from scratch, starting with a quick but deeply flavorful chicken broth. Perfect for chilly evenings ahead.
Chicken and Butternut Squash Soup: This is the soup I make every single fall and winter. It doesn’t get cozier than this!
This post contains affiliate links. That means if you click on one of the product links above and make a purchase, I may earn a small commission at no extra cost to you. Thank you so much for supporting From A Small Kitchen!
Harissa Chicken Stew
Ingredients
- Equipment:
Dutch oven - 1 ¼ lb bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 2 tbsp harissa paste, to taste
- 1 (14-oz) can diced tomatoes
- 2 cups chicken stock
- 1 Japanese squash, cut into bite-size chunks
- 1 (15-oz) chickpeas, drained and rinsed
- Salt and freshly ground black pepper
- 1 1 lemon
- Fresh cilantro, to serve
- Crème fraîche or Greek yogurt, to serve
- Lemon wedges, to serve
Instructions
- Pat the chicken thighs thoroughly dry with paper towels and season generously with salt and black pepper.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Place the chicken skin-side down and cook undisturbed for 5-7 minutes, until the skin is deeply golden brown and crisp. Turn and sear the other side for 3-4 minutes. Transfer the chicken to a plate.
- Reduce the heat to medium. Add the onion to the same pan and cook for 3-4 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, until fragrant.
- Stir in the coriander and cinnamon, then add the harissa paste, stirring to form a paste. Pour in the diced tomatoes and chicken stock, scraping up any browned bits from the bottom of the pan. Season with salt and black pepper.
- Return the chicken to the pan, skin-side up, along with any juices from the plate. The liquid should come about halfway up the chicken; add a little more stock if needed. Bring to a gentle simmer, then reduce the heat to low. Cover and simmer gently for 15 minutes.
- Stir in the squash and chickpeas, taking care not to submerge the chicken skin completely. Cook for another 15-20 minutes, or until the chicken is cooked through and the squash is tender.
- Taste and adjust the seasonings as needed. Add a squeeze of lemon juice and garnish with fresh cilantro. Serve with dollops of crème fraîche or Greek yogurt and lemon wedges.
Pingback: Harissa Chicken Stew — from a small kitchen | My Meals are on Wheels
Pingback: Harissa Halloumi Stew - from a small kitchen
Pingback: Five Favorite Things - from a small kitchen
Pingback: Roasted Tomato Soup - from a small kitchen