Harissa Chicken and Potato Stew with Herby Chickpea Salad

Ingredients

• 15g/½oz dried red chillies
• 50g/2oz fresh red chillies
• 2 tsp ground cumin
• 2 tsp ground caraway seeds
• 1 tbsp smoked sweet paprika
• 2 garlic cloves
• 2 tbsp tomato purée
• 3 tbsp red wine vinegar
• 4 tbsp olive oil
• 8 chicken thighs
• 2 tbsp olive oil
• 2 onions
• 400g/14oz potatoes
• 1 x 400g/14oz tin chopped tomatoes
• 500ml/18fl oz chicken stock
• 1 lemon
• 3 tbsp roughly chopped fresh flatleaf parsley
• 1 garlic
• 1 tbsp red wine vinegar
• 2 tsp honey
• ½ lemon
• 3 tbsp olive oil
• 1 red onion
• 1 x 400g/14oz tin chickpeas
• 75g/3oz raisins
• 3 tbsp roughly chopped fresh flatleaf parsley
• 3 tbsp roughly chopped fresh coriander
• 3 tbsp roughly chopped fresh mint

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the dried red chillies in a bowl of boiling water for 20 minutes, then drain and discard the seeds. Blend them with the fresh red chillies, cumin, caraway seeds, smoked paprika, garlic cloves, tomato purée, 3 tbsp red wine vinegar and 4 tbsp olive oil, adding a splash of water, to make a smooth harissa paste.

2. Rub half of the harissa all over the chicken thighs, cover and chill in the fridge for 30 minutes.

3. Heat 2 tbsp olive oil in a large heavy pan over medium-high heat. Brown the chicken thighs skin-side down for about 8 minutes, turn and brown for 3 minutes more, then remove to a plate.

4. Finely chop the onions and soften them in the same pan over medium heat for 8 minutes. Stir in the remaining harissa and cook for 2 minutes.

5. Cut the potatoes into chunks and add them to the pan with the chopped tomatoes and chicken stock. Return the chicken to the pan, bring to a simmer, cover and cook gently for 45 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C) in the thickest part.

6. Meanwhile, thinly slice the red onion, cover with boiling water for 5 minutes and drain well. Whisk together 1 tbsp red wine vinegar, 3 tbsp olive oil, 2 tsp honey, the grated garlic clove and the juice of the half lemon, then season.

7. Add the drained onion, rinsed chickpeas, raisins, 3 tbsp chopped parsley, 3 tbsp chopped coriander and 3 tbsp chopped mint to the dressing and toss well.

8. Scatter the remaining 3 tbsp chopped parsley over the stew, cut the whole lemon into wedges and serve with the chicken stew and the herby chickpea salad.