Slow Cooker Harissa Chicken Stew

Ingredients

• 1 onion (large)
• 3 garlic cloves
• 1 red chilli
• 100 g harissa paste
• 1 tbsp za’atar seasoning
• 1 tbsp smoked paprika
• 600 g chicken thighs
• 1 chicken stock cube (crumbed)
• 1 tsp sugar
• 2 bell peppers
• 400 g chopped tomatoes (1 tin)
• 400 g chickpeas (1 tin)
• 2 handfuls fresh spinach (large handfuls)

Steps

1. 1

   Prepare the vegetables by chopping the large onion, mincing the 3 garlic cloves, and slicing the red chilli and 2 bell peppers.

2. 2

   Add the onion, garlic, chilli, 100g harissa paste, 1 tbsp za’atar seasoning, 1 tbsp smoked paprika, 600g chicken thighs, crumbed chicken stock cube, 1 tsp sugar, bell peppers, and 400g tin of chopped tomatoes to the slow cooker.

3. 3

   Season the mixture well with salt and pepper, then give everything a good mix to ensure the chicken is coated in the spices and harissa.

4. 4

   Cover and cook on High for 3-4 hours or on Low for 6-7 hours.

5. 5

   20 minutes before you are ready to serve, stir in the 400g of chickpeas and 2 large handfuls of fresh spinach.

6. 6

   Once the spinach has wilted and the chickpeas are heated through, serve the stew warm with rice or couscous.

Notes

The author notes this recipe contains approximately 459 calories and 39.2g protein per serving. Serve with rice or couscous for a complete meal.

Nutrition per serving

• main
• slow-cooker
• healthy
• high-protein
• chicken
• stew
• meal-prep