If you’re a fan of condiments that use a gentle heat to create flavor (rather than overwhelm you with spice), harissa does not disappoint. This North African blend of peppers and spices can be used so many ways, including as a simmer sauce, meat rub, or flavoring for dips and dressings, bringing a subtle, smoky, aromatic kick wherever it goes. We’re going to show you how to make harissa chicken with just one pan on the stovetop.
At FreshDirect, we’re fans of the harissa from New York Shuk. It’s available both in their signature harissa paste, based on a family recipe, as well as a dry spice blend that incorporates rose petals for a unique floral flavor. We’re always looking for new ways to use it, so we were super excited when New York Shuk shared a flavor-packed recipe for braised chicken with olives in a harissa-based sauce.
About New York Shuk
The co-founders and husband-and-wife team of Ron and Leetal Arazi created New York Shuk as a way to remember and celebrate their treasured family culinary traditions. “Shuk” means “market” in Hebrew, and to them “the marketplace represents the center of a community… We try to bring this communal energy, as well as the freshness of a bustling outdoor market to everything we do.“
Motivated by a desire to share knowledge, skills and inspiration, so home cooks everywhere can bring Middle Eastern flavors into their everyday meals, they began production in Brooklyn, NY. In addition to harissa, you’ll also find New York Shuk’s za’atar and shawarma spice on FreshDirect.
Their harissa-braised chicken is a perfect example of how with the help of a single, richly-flavored ingredient, you can easily create a dish with multi-layered complexity. Get the recipe below, and shop the ingredients on FreshDirect.
Braised Chicken In Harissa With Olives Recipe
What You’ll Need:
2 tablespoons olive oil
2 medium onions, sliced
4 medium fresh tomatoes, cut into wedges, or canned tomatoes
3–3.5 lb. bone-in chicken thighs, or a mix of thighs and drumsticks
1 cup New York Shuk Harissa
1/2 teaspoon salt
1 cup pitted, chopped green olives, divided
8 cloves garlic, peeled
1/2 bunch cilantro, chopped (optional)
1/2 cup water
To serve: rice, mashed potatoes, or crusty bread
What To Do:
Coat a large, unheated pan with the olive oil. Arrange onion slices in an even layer inside the pan. Spread out tomato wedges or canned tomatoes in a layer on top of the onions. Place chicken, New York Shuk harissa, and 1/2 tsp salt in a large bowl and toss until evenly coated. Add coated chicken to pan. Arrange 1/2 cup olives, garlic cloves, and optional cilantro around chicken and vegetables. Pour in 1/2 c water.
Bring the pan to a boil over high heat, then reduce heat, bring to a simmer, and cover. Simmer until chicken is fork-tender and flavors have come together, about 2 hours. Once finished, sprinkled over another 1/2 c chopped olives. Serve with rice, mashed potatoes, or crusty bread.