Braised Chicken with Harissa and Olives

Ingredients You’ll Need

• 6 chicken thighs or drumsticks (bone-in, skin-on for extra flavor)
• 3 tablespoons harissa paste (adjust to your spice level)
• 1 cup mixed olives (green and black, pitted)
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• Fresh herbs (parsley or cilantro) for garnish
• 2 tablespoons olive oil
• Lemon juice (optional for a zesty finish)

Step-by-Step Cooking Guide

Step 1 – Prepare the Ingredients

Start by gathering all your ingredients. Slice the onion, mince the garlic, and chop the fresh herbs. Measure out the harissa paste, olives, and spices. Having everything ready makes cooking a breeze!

Step 2 – Sear the Chicken

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken pieces skin-side down and sear them until golden brown on all sides. This step locks in the juices and adds a beautiful color to the chicken. Once browned, remove the chicken and set it aside.

Step 3 – Build the Flavor Base

In the same pan, sauté the sliced onions until they become soft and golden. Add the minced garlic and cook until fragrant. Stir in the harissa paste, cumin, coriander, and smoked paprika. Let the spices toast for a minute, releasing their aromatic oils.

Step 4 – Braise to Perfection

Return the seared chicken to the pan, making sure each piece is coated with the harissa mixture. Pour in the chicken broth and add the olives. Stir everything gently, then cover the pan with a lid. Reduce the heat to low and let it simmer for about 30-40 minutes, or until the chicken is tender and full of flavor.

Step 5 – Final Touches and Serving

Once the chicken is fully cooked, sprinkle fresh herbs on top and add a squeeze of lemon juice for an extra zing. Serve hot with couscous, rice, or crusty bread to soak up the delicious sauce. This dish is not only flavorful but also visually stunning, perfect for any occasion!

Garnished Final Dish

Your Braised Chicken with Harissa and Olives is now ready to be devoured! The vibrant colors from the olives and herbs, combined with the rich, aromatic sauce, create a dish that looks as good as it tastes. To give it a restaurant-quality presentation, arrange the chicken pieces neatly on a platter, drizzle with the sauce, and garnish with chopped herbs and lemon slices. It’s a feast for the eyes and the taste buds!

FAQs

What does braising do to chicken?

Braising involves slow-cooking the chicken in a flavorful liquid. This process makes the meat tender and juicy while allowing it to absorb all the rich flavors of the spices and sauce. The result? Mouthwateringly tender chicken that falls off the bone!

What wine goes with harissa chicken?

A medium-bodied red wine like Grenache or Syrah pairs beautifully with the spicy and savory notes of harissa chicken. If you prefer white wine, a chilled Sauvignon Blanc or Riesling balances the bold flavors with its refreshing acidity.

Why is harissa so good?

Harissa is loved for its complex flavor profile, blending spicy, smoky, and slightly sweet notes. Made from chili peppers, garlic, and aromatic spices, it adds depth to any dish, enhancing the overall taste experience with every bite.

What is the closest spice to harissa?

If you don’t have harissa, you can use a mix of smoked paprika, cayenne pepper, and garlic powder to mimic its flavor. Sriracha with a pinch of cumin also works as a quick substitute, bringing a similar spicy and smoky taste.

Is sriracha the same as harissa?

No, sriracha and harissa are quite different. Sriracha is a Thai chili sauce known for its sweet and tangy flavor, while harissa is a North African chili paste with smoky, earthy notes from roasted peppers and spices.

What nationality is harissa spice?

Harissa originates from North Africa, particularly Tunisia. It is widely used in Tunisian, Moroccan, and Algerian cuisines, adding heat and depth to a variety of traditional dishes.

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