Harissa chicken casserole is an ideal lunch for Mother’s Day.
Delicious & nutritious and easy to prepare and can be cooked the day before. Ideal so you can kick back and relax!
To make this delicious recipe you will need…
Ingredients
- 8 free range chicken thighs
- 2 tbsp coconut oil
- 2 red onions, peeled and chopped
- 5 cloves of garlic, crushed
- 4 large carrots, peeled and chopped
- 2 tbsp harissa paste
- 1 tbsp tomato puree
- 1x 400g tin of chickpeas
- 1x 400g tin of tomatoes
- 500ml fresh chicken stock
- Sea salt and pepper
Serves 4
Method
Preheat the oven to 160ºC.
Heat a frying pan, add a little coconut oil, brown the chicken in batches and place in the casserole dish.
Add the carrots, onions and crushed garlic to the pan and cook for approximately 5 minutes.
Add tomato puree, harissa, stock, tomatoes, chickpeas, bay leaves, salt and pepper, stir well and pour on top of the chicken. Put the lid on and cook in the oven for 1½ hours or, alternatively, on medium heat for approx. 4 hours in a slow cooker. To test the chicken is cooked, insert a skewer into the thickest part and the juices should run clear.
If you enjoyed this recipe, find out more at nutritionforlife.co.uk
Written by Alex Gear
Instagram: @alexnutritionforlife
Twitter: @AlexGNutrition
Facebook: @AlexGearNutritionForLife
About The Author
A Registered Nutritional Therapist and Naturopath as well as a trained chef and former cookery teacher, Alex has a wealth of experience and is very passionate about helping people feel their best through food and lifestyle.
