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Spicy Chicken Vegetable Stew with Harissa Tomato Sauce

Author: Maika
Shredded chicken, sweet potato, zucchini, carrots, broccolini, and red bell peppers cooked in a harissa and fire-roasted tomato sauce seasoned with lemon, olives, capers, cumin, cinnamon, herbs and with dried cranberries, and sliced almonds for texture.
Prep Time15 minutes
Total Time45 minutes
Servings 3
Course: Poultry
Cuisine: North African, African, Mediterranean, Moroccan
Keyword: chicken, stews, dinner, 30 minute meal, fall, summer, winter, spring, beginner, easy, quick and easy, vegetables, pollotarian, gluten-free, dairy-free, healthy, stove top, egg-free, saute pan
Calories: 430.74kcal

Ingredients

Chicken and Sauce Base

  • 10 ounces of chicken breast skinless
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoon olive oil
  • 1 cup onion small chopped
  • 3 garlic cloves minced or garlic pressed
  • ½ cup Sauvignon Blanc optional
  • 1 cup fire roasted tomatoes sauce crushed
  • 2 tablespoon Harissa paste
  • ¼ cup parsley coarsely chopped

Spice Blend

  • 1 teaspoon smoked paprika powder
  • 1 teaspoon cumin powder
  • 1 teaspoon Italian herb seasoning blend
  • ½ teaspoon turmeric powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice powder

Vegetables

  • 1 small sweet potatoes large chunks
  • 2 medium carrots large chunks
  • 2 cups of low-sodium chicken broth
  • ½ red bell pepper medium dice
  • 1 small zucchini half moons
  • 8 florets broccolini cut into thirds
  • ½ lemon freshly squeezed
  • 1 tablespoon slivered almonds
  • 1 tablespoon capers
  • 4 large green olives with pimientos
  • 1 tablespoon dried cranberries

Equipment

  • Dutch Oven/Deep Skillet with Cover

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Prep Chicken: Season chicken with salt and pepper and set aside.
  • Brown Chicken: Heat olive oil in a medium saute pan on medium-high heat.
  • Sear chicken for 2-3 minutes on each side and remove. Then, reduce the heat to medium-low.
  • Make Sauce Base: Add onions and sweat, cooking it until halfway translucent. Then, add the garlic and sweat..
  • Deglaze with white wine and add fire-roasted tomatoes, harissa, parsley, smoked paprika, cumin powder, Italian herb seasoning blend, turmeric powder, ground cinnamon, and allspice powder.
  • Make Stew: Add chicken, sweet potatoes, carrots, and broth, increase the heat to high, and bring to a boil.
  • Once it boils, lower the heat to medium-high, and cook for about 8 minutes.
  • Shred Chicken: Remove the chicken, rest for 5 minutes, then shred. In the meantime, let the sauce continue to reduce.
  • Finish Stew: After shredding the chicken, add it to the pot and the rest of the red bell pepper, zucchini, broccolini, lemon juice, slivered almonds, capers, olives, and dried cranberries.
  • Cook for another 3 minutes covered. Then taste for salt.
  • Plate Up: Serve with couscous or spiced rice.

Video

Notes

White Wine
I recommend you use Sauvignon Blanc because it can pair with spicy dishes due to its dry note. You do not want to use a sweet wine. If you can't find Sauvignon Blanc, you may try Pinot Gris. Remember, these are white wines; do not get it confused with Cabernet Sauvignon, a red wine.

Nutrition

Calories: 430.74kcal | Carbohydrates: 39.57g | Protein: 28.38g | Fat: 16.13g | Saturated Fat: 2.52g | Cholesterol: 60.48mg | Sodium: 1034.09mg | Fiber: 8.12g | Sugar: 15.92g
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