Rose Harissa Chicken & White Bean Stew with Chermoula Dressing
Tunisian cuisine tends to be spicier than neighbouring North African cuisines and one of its most popular condiments, harissa, is a punchy blend of ground chilli peppers, garlic and spices. It’s become popular throughout Europe and the Middle East and there are many variations including aromatic rose harissa which I’m using here. This is my twist on Loubia – a comforting Tunisian white bean stew and I’ve added some zing with a zesty chermoula.
Method
Generously season the chicken thighs with salt and pepper. Place a large sauté pan or shallow casserole over a medium-high heat and add the butter and ½ tablespoon of the harissa. When melted add the chicken thighs skin-side down. Cook without moving for 8-10 minutes until golden. Reduce the heat to medium and cook the other side for 8-10 minutes. Transfer to a plate and set aside.
Add a drizzle of olive oil (if needed) and the shallots to the pan and cook for 2-3 minutes until softened and lightly golden. Stir in the garlic, ginger and cumin for 30 seconds until fragrant. Add the grated tomatoes and remaining harissa and cook for another 2 minutes. Add the orange juice, zest and honey, beans and pour in the stock. Season with salt and pepper. Return the chicken and its resting juices to the pan skin-side up, nestling the chicken in the beans. Bring to the boil, reduce the heat and gently simmer for 25-30 minutes or until the chicken is cooked through.
Meanwhile place all the ingredients for the chermoula apart from the oil into a small food processor. Blitz to a coarse paste. Stir in enough oil to make the consistency of a wet pesto. Season to taste with salt.
Remove the chicken from the beans on to a plate. Stir the fresh herbs and red wine vinegar (if using) through the beans and cook for a minute or two to thicken. Check seasoning.
Spoon the beans into warm bowls and top with the chicken. Drizzle over the chermoula.
Ingredients
- 6 chicken thighs, skin on, bone-in
- 1 tbsp butter, plus a drizzle of olive oil
- 1 ½ heaped tbsp rose harissa
- 2 banana shallots, peeled, thinly sliced
- 3 cloves of garlic, minced
- ½ tsp ground cumin
- 4 cm fresh ginger, grated or ½ tsp ground ginger
- 3 medium ripe vine tomatoes, grated
- juice and zest of ½ orange
- 1 tbsp runny honey
- 2 x 400g tin of cannellini beans, rinsed and drained
- 275ml chicken stock
- 1 tbsp each of chopped coriander and flat-leaf parsley
- ½ tbsp red wine vinegar (optional)
- sea salt and freshly ground black pepper
- For the Chermoula Dressing
- large handful of coriander leaves
- handful of flat-leaf parsley leaves
- 2 cloves of garlic, peeled
- 1 small, preserved lemon, peel only, finely chopped (or juice and zest of ½ lemon)
- ¼ tsp sweet paprika
- ¼ tsp ground cumin
- approx. 4 tbsp extra-virgin olive oil