Tunisian Chicken
Immerse yourself in the bold and aromatic flavors of North Africa with this Tunisian Chicken recipe—a hearty, one-pot dish that’s as vibrant as it is delicious. Tender bone-in chicken thighs or drumsticks are marinated in a fiery harissa-spiced paste, then simmered to perfection with a fragrant medley of cumin, coriander, turmeric, and a hint of cinnamon. Nestled in a rich tomato-based sauce alongside tender carrots, potatoes, and hearty chickpeas, this dish strikes the ideal balance of spice, warmth, and comfort. A splash of lemon juice and a sprinkle of fresh parsley add a zesty, herbaceous finish. Serve it over fluffy couscous, with crusty bread, or atop fragrant rice for an unforgettable meal that’s bursting with Tunisian-inspired flavors. Ready in just over an hour, this stunning dish makes for an easy yet impressive dinner that’s perfect for feeding a hungry crowd. Keywords: Tunisian chicken, harissa chicken recipe, North African cuisine, one-pot chicken dinner, spiced chicken stew.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs or drumsticks
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons harissa paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric
- 1 stick cinnamon stick
- 1.5 cups crushed tomatoes (canned)
- 1 cup chicken stock
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 cup chickpeas (canned, drained and rinsed)
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
In a bowl, mix 2 tablespoons of olive oil, harissa paste, paprika, ground cumin, ground coriander, turmeric, half of the salt, and black pepper. Rub the mixture all over the chicken pieces and let marinate for at least 15 minutes (or up to overnight in the refrigerator).
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the remaining 1 tablespoon of olive oil.
Sear the marinated chicken pieces in the pot for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for another 1 minute.
Add the cinnamon stick, crushed tomatoes, chicken stock, carrots, potatoes, and the remaining salt. Stir to combine.
Return the seared chicken to the pot, nestling it into the sauce. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40 minutes.
Add the chickpeas to the pot and simmer for an additional 10 minutes, or until the vegetables are tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the cinnamon stick from the pot. Stir in the lemon juice and sprinkle with chopped parsley before serving.
Serve warm with crusty bread, rice, or couscous for a complete meal.
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 5513 mg | 240% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 38.0 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 508 mg | 39% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 5410 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
