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Braised Chicken with Harissa & Olives

20 minutes prep
2 hours active cooking
2 1/3 hours total

Makes 4 - 6 servings

The Tunisian chile sauce called harissa comes in many forms, but the most traditional contains just dried chiles, garlic, olive oil, spices, and salt.

The term harissa originally comes from the Arabic verb "harassa" which literally means "to pound" or "to crush" and was initially used to describe a porridge of pounded wheat, butter, meat, and certain spices that dates back to the 7th century.

We take a shortcut and blend NY Shuk’s Herby Harissa spice blend with garlic and olive oil. It provides the same fruity, smoky flavor that pairs well with briny green olives in this simple chicken dish. We used a whole, cut up chicken, but the same approach works with pieces like thighs. The chicken gets rubbed with the harissa, then slowly cooked on the stovetop in a tomato sauce flavored with cilantro and olives.

What you'll need

Ingredients

For the shopping list

3 - 3 1/2 pound of

Chicken, cut into pieces

2

Onions

6 cloves of

Garlic

1 bunch of

Cilantro

From our shop

$9 - Brooklyn - New York

$6 - Yolo Valley - California

Whole Tomatoes
On sale!

$25.50 - Abruzzo - Italy

Pollinaria Organic

$8 - Sicily - Italy

Giarraffa Green Cracked Olives

$5 - Olhão - Portugal

Fine Sea Salt

Equipment

From the kitchen

1

Braising Pan with Lid

1

Chef Knife

1

Cutting Board

Measuring Cups

Measuring Spoons

If you’re here in Portland, you can get the Giarraffa cracked green olives from Sicily for this dish. They’re not only geographically appropriate, they’re very easy to pit.

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Make the harissa first by combining 3 cloves of finely chopped garlic with the jar of Herby Harissa spice blend, the salt, and 2 tablespoons of olive oil. Rub this over the chicken.

Step 2

Drizzle the olive oil into the pan and cover with the onions. Layer the tomatoes on top, then add the chicken pieces. Scatter 3 chopped garlic cloves and olives over the chicken, and top with the cilantro.

Step 3

Add a cup of water, bring to a boil, cover and reduce the heat to a simmer. Cook for about 90 minutes until the chicken is about to fall off the bones. Serve with rice, mashed potatoes, or bread to soak up the sauce.

Shop this recipe

Salt, Herbs, & Spices

Herby Harissa

New York ShukBrooklyn - New York
$9
Whole Tomatoes
Pasta & Tomatoes

Whole Tomatoes

Bianco di NapoliYolo Valley - California
$6
On sale!
Pollinaria Organic
Olive Oil

Pollinaria Organic

PollinariaAbruzzo - Italy
$25.50
$34
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
$5

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