This incredible recipe is inspired by Meliz Berg.
Ingredients
oil of choice
7 chicken thighs
2 brown onions, roughly chopped
1 tsp harissa pasta
1 tsp ground cumin
1 tsp aleppo pepper
1 tsp dried oregano
handful fresh parsley leaves, roughly chopped
4 garlic cloves, grated
1 stock cube
1 tbsp tomato Purée
1 tbsp pomegranate molasses
1 tsp honey
1 tsp lemon juice
1 ¼ tsp salt
3 carrots, roughly chopped
2 medium potatoes, cubed
100g fine green beans, halved
Method
– Add 2 tbsp oil to a hot pan. Add the chicken thighs and cook for 6-8 minutes until lightly golden.
– Remove from the pan and set aside. In the same pan, add the onions and cook for 10 minutes.
– Add the harissa pasta, ground cumin, and aleppo pepper. Stir through and cook for 30 seconds.
– Add the dried oregano, parsley leaves, and garlic cloves. Stir through and cook for 30 seconds.
– In a large measuring jug, add the stock cube, tomato purée, pomegranate molasses, and 2 litres of boiling water.
– Add the chicken to the onions. Stir through and add the honey and lemon juice.
– Add the stock mixture and salt. Bring to a boil, cover, and, simmer for 40 minutes.
– Add the potato and carrots, cover, and simmer for 30 minutes.
– Finally, add the green beans and cook for 5 minutes.
– Turn off the heat and let it rest for 30 minutes before you serve.