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Harissa Chicken & Eggplant Stew served with a slab of homemade Bread

Harissa Chicken & Eggplant Stew

While I love looking at pictures of delicate plates of food on Instagram, I’ll gladly forego fancy, petite bites for a hearty stew & fresh rustic bread just about every day. This recipe is definitely a simple dish. It’s a thick, tomato based stew with diced chicken thigh & charred vegetables all simmering together. The slightly spicy, Harissa spice blend gives the stew a rich, deep & earthy flavor to which I add Turmeric, & additional Cumin, Sea Salt & plenty of Garlic. I serve it up with slabs of my handsome husband’s homemade bread.

There’s lots of Harissas now available to home cooks – while the spice originated in Tunisia, there are Harissas that have a more Moroccan flavor combination. Some are red pastes & others are dry spice mixes. For this recipe I used a dry Harissa that is a blend of Paprika, Caraway, Red Chili Pepper, Cayenne, Coriander, Cumin, Garlic, Peppermint, & Sea Salt.

I bet this would go wonderfully with yogurt if your home mixes meat & dairy.

This is a great recipe to use if you are someone who buys at the Farmers Market with abandon & then comes home & wonders what you are going to do with all those vegetables. Feel free to swap fresh tomatoes for the canned ones in the recipe & shove an extra onion or pepper into the pot.

 

Harissa Chicken & Eggplant Stew served with a slab of homemade Bread

Ingredients

6-8 Teaspoons Olive Oil

2 lbs Skinless, Boneless Chicken Thighs, cubed

1 Large Eggplant

1 Bell Pepper

1 14.5 oz Can Fire Roasted Diced Tomatoes

1 28 oz Can Tomato Puree

1 Onion, diced

2-3 Large Cloves of Garlic, sliced

3-4 Tablespoons Harissa

1 Teaspoon Cumin

1 Tablespoon Turmeric

2-3 Tablespoons Lemon Juice

1 Teaspoon Sea Salt

Instructions

1

Char Eggplant & Bell Pepper over open flame until blackened on several sides. Let cool & then dice.

2

Warm 2 Tablespoons Olive Oil in a large Enameled cast iron pan with lid.

3

Cook cubed chicken thighs & then spoon into a bowl.

4

Add a teaspoon or two of Olive Oil to pot & sauté Onions & Garlic.

5

Add Tomato puree & Fire Roasted Tomatoes (including liquid) into pan. Stir.

6

Add Charred Eggplant, Peppers & Chicken to Pot. Stir.

7

Add all spices & reduce heat to low. Add additional Teaspoon of Olive Oil. Let simmer for a few hours, stirring occasionally.

8

Add lemon juice & taste adding additional Sea Salt, Cumin, Harissa or Lemon Juice as needed.

9

Ta Da! You’re Done!

10

Note: I serve this with thick slabs of homemade bread. We spoon some of the stew onto our bread & eat.

Some people offer yogurt to accompany the stew.

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Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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