Braised harissa chicken

This Braised Harissa Chicken recipe comes to us by way of New York Shuk, which was created by Ron and Leetal Arazi to share their treasured family culinary traditions. Their handcrafted Middle Eastern pantry staples include harissa, a rich, subtly spiced seasoning can bring big flavor to almost anything. Try it with chicken and olives in their original recipe: Coat a large pan with 2 tbsp olive oil. Slice 2 medium onions, then arrange slices in an even layer inside the pan. Cut 4 medium tomatoes into wedges (canned is also OK); arrange on top of onions. Coat 3-3.5 lb. chicken thighs all over with 1 c New York Shuk harissa and 1/2 tsp salt. Add to pan. Arrange around chicken and vegetables 1/2 c pitted, chopped olives, 8 cloves peeled garlic, 1/2 bunch chopped cilantro (optional). Pour in 1/2 c water. Bring 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.
28oz $3.14/lb
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3ct, approx. 3.2oz
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