Harissa and Tomato Braised Chicken
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 5 chicken thighs, bone in and skin on
- 1 pint cherry tomatoes
- 1 tablespoon harissa paste
- 1 shallot, chopped
- 1 clove garlic, sliced
- 2 tbsp canola oil
- 1/3 cup olive oil
- 3 sprigs fresh oregano, leaves removed
- 1/2 cup feta cheese, crumbled
- Salt to taste
Method:
Season chicken with salt. In a heavy saucepan, add canola oil and sear chicken on all sides. Once the chicken is browned all over, remove from the pan and set aside.
In the same pan add in olive oil, sliced garlic, shallots, most of the oregano, and cherry tomatoes. Cook down and stew until saucy. Add 1/2 cup water if needed and harissa and stir to combine.
Place chicken back into the pan skin side up and cook in the tomato sauce until the chicken reaches an internal temperature of at least 165 F (74 C).
Once chicken is fully cooked, garnish with crumbled feta and remaining fresh oregano and serve.