Harissa chicken from A Generous Meal: Modern Recipes for Dinner (page 213) by Christine Flynn

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Charred eggplant dip; Celery with walnuts, feta, and dill

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for chicken stock. Can use the "Harissa" recipe on pg. 296.

  • SpatulaCity on September 07, 2023

    Love paprika and love red bell peppers, so this recipe is a winner for me. Great flavor! My only qualms are the amount of sauce - it makes a lot! Should be served with rice or noodles to soak up the sauce, or maybe a flatbread to dredge through. Secondly, even though your brown and crisp up the skin, it turns soft again while braising. The chicken was also a little tough, and not quite meltingly tender. I think you’re supposed to cook thighs and legs to 185F to get that connective tissue to a high enough temperature to soften. Maybe would have a better texture if left in the oven longer instead of pulling when it reaches 165F

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