Spicy Chicken And Harissa Ragout With Smoked Chorizo
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
A spicy chicken ragout with harissa and smoked chorizo, simmered in a tomato-based sauce and finished with yogurt and cilantro. Serve over rice or couscous for a hearty meal.
Ingredients
- 44.4 ml olive oil
- 1 red onion chopped
- 2 clove garlic crushed
- 110 g smoked chorizo chopped
- 600 g skinless, boneless chicken thighs
- 300 ml chicken stock (bouillon)
- 350 g canned chopped tomatoes
- 9.86 ml harissa paste
- 1 lemon juice of
- 29.6 ml fresh coriander (cilantro) chopped
- 150 g plain yogurt
- sea salt
- freshly ground black pepper
- cooked rice or couscous
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 217 mg
- Iron: 5.61 mg
- Magnesium: 79.7 mg
- Phosphorus: 580 mg
- Potassium: 1100 mg
- Zinc: 5.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml olive oil
- 600 g skinless, boneless chicken thighs
- 300 ml chicken stock (bouillon)
- 350 g canned chopped tomatoes
- 9.86 ml harissa paste
- 150 g plain yogurt
- sea salt
- freshly ground black pepper
- cooked rice or couscous
Prepare
- Chop 1 red onion
- Crush 2 clove garlic
- Chop 110 g smoked chorizo
- 1 lemon, juice of
- Chop 29.6 ml fresh coriander (cilantro)
Let's Cook
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Step 1.
Heat the olive oil in a large, heavy saucepan over low-medium heat. Add the chopped red onion and crushed garlic and cook for 1 minute, stirring occasionally, until the onion softens slightly.
-
Step 2.
Add the chopped smoked chorizo, skinless boneless chicken thighs, chicken stock, canned chopped tomatoes, and harissa paste to the pan. Stir to combine, then cover and bring to a gentle simmer. Cook for 35–40 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through and tender.
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Step 3.
Remove the pan from the heat. Stir in the lemon juice, chopped fresh coriander, and plain yogurt until well combined. Season with salt and freshly ground black pepper to taste.
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Step 4.
Serve the ragout over cooked rice or couscous.