Chicken with Harissa Mediterranean Style

A few days I saw a Reels where somebody made chicken drum sticks. All nicely laid with the meat side to the rim side in a frying pan. Next step was to add some garlic and honey, and then the stirring started. Gone all the nice layout... I decided to keep watching and the recipe then caught my attention. It was already almost midnight, I didn't write anything down. Here is what I came up with and that is a keeper.
One needs:
  • 2 chicken thighs, skin on with bones (I would guess, no bone no skin would work as well, but I have not tried this
  • 2 tbsp of olive oil
  • 2 gloves of garlic chopped or minced
  • 1 can of diced tomatoes
  • 4 tbsp Harissa
  • 1 tsp of honey
  • 1/3 of a cup of water
  • 1/3 of a cup of low sodium Soy sauce
  • 1/3 if a tsp of smoked paprika (more or less depending on desired spice level)
  • Salt and pepper
Pad dry the 2 chicken pieces. Salt and pepper them. Choose a frying pan where you have a matching cover. Add the oil to the frying pan and heat it up. Add the 2 pieces of chicken skin side down and sear them. Pay attention so nothing is starting to burn. Cover the pan, but leave it a little bit open, so the steam can escape. Cook for 5 minutes each side. The skin should have a little bit of color. Then add all the remaining ingredients. 
Cover the pan. Bring it back to cooking and turn the heat down to simmer. Simmer for about 30 -35 minutes. Depending on the size and sickness of the chicken, it may take a bit longer to be finished. Once the meat starts to fall off the bone, it is done.
Serve with noodles, rice, couscous or potatoes. 
-Mahlzeit-

2026-01-10


  





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