Harissa Chicken Stew

Prep Time: 10 min
Cook Time: 45 min
Serves: 4

Harissa, a north African hot chili pepper paste, brings the flavour in this chicken stew studded with barley, chorizo and vegetables. Perfect for 4 or easily double for a big batch, this dish is great for freezing and enjoying later.


8 chicken drumsticks
1/4 tsp (1.25 mL) salt
1 tbsp (15 mL) vegetable oil
1 small red onion, chopped
2 medium carrots, peeled, halved and sliced
125 g cured chorizo sausage, thinly sliced
1/2 cup (125 mL) pearl barley
2 tbsp (30 mL) harissa paste
1.5 cups (250 mL) tomato passata
2 cups (500 mL) sodium-reduced chicken broth
2 cups (500 mL) kale, removed from stem and chopped


1 Season chicken with salt. Heat oil in large sauce pan over medium heat and cook chicken until skin is golden, about 5 minutes per side. Remove to plate. 
2 Add onion to pan and sauté until translucent, 4 - 5 minutes. Add carrot and chorizo to pan and cook for 3 minutes. Stir in barley and lightly toast for 1 minute. Stir in harissa and cook for another minute. Add passata, broth and chicken. Bring to a boil. Reduce heat to medium low, and simmer covered for 20 minutes, stirring occasionally.
3 Remove lid and cook for another 5 minutes until barley is soft and chicken is cooked through. Stir in kale during the last 2 minutes of cooking.