Repeat with remaining chicken and 3 tablespoons oil. Set thighs aside and pour off all but 3 tablespoons fat from pot. Stir in onions, garlic, jalapeño, bell pepper and harissa. Season with salt ...

These smoky and spicy harissa chicken thighs by recipe developer Catherine Brookes are packed with aromatic spices and a ...

Orange Harissa Chicken is the recipe that comes to mind. We published this recipe in January, when we were all feeling the post-holiday blues and trying to get back into the daily dinner routine ...

Spoon the harissa into a jar and store in the fridge until ready to use. For the stew, slash the chicken thighs several times then place into a bowl with three tablespoons of the harissa paste and ...

Tip the leeks, mushrooms, sausages, chicken and sweet potato into a large roasting tin. Mix through the olive oil, harissa and sea salt, then arrange the sausages and chicken so that they’re ...

The chicken thighs are pretty spicy on their own, but I've found that adding a few dollops of the chain's tzatziki and harissa, a hot chili-pepper paste, adds even more flavor to the meal.

Mix the harissa with 100g yogurt, a pinch of salt and the chicken thighs (plus a crushed garlic clove, if you have it). Marinate for 30 minutes. For the flatbread, combine 150g yogurt, the flour ...

Refrigerate for up to two weeks. Mix together the harissa, yogurt, and wine. Place the chicken tenders in a shallow baking dish, and top with the yogurt mixture. Cover with plastic wrap ...