Ingredients

• 15g/½oz dried red chillies
• soaked in cold water
• roughly chopped
• 50g/2oz fresh red chillies
• seeds removed
• roughly chopped
• 2 tsp ground cumin
• 2 tsp ground caraway seeds
• 1 tbsp smoked sweet paprika
• 2 garlic cloves
• 2 tbsp tomato purée
• 3 tbsp red wine vinegar
• 4 tbsp olive oil
• 8 chicken thighs
• 2 tbsp olive oil
• 2 onions
• thinly sliced
• 400g/14oz potatoes
• peeled
• cut into chunks
• 1 x 400g/14oz tin chopped tomatoes
• 500ml/18fl oz chicken stock
• 1 lemon
• juice only
• 3 tbsp roughly chopped fresh flatleaf parsley
• 1 garlic clove
• crushed
• 1 tbsp red wine vinegar
• 2 tsp honey
• ½ lemon
• juice only
• 3 tbsp olive oil
• 1 red onion
• finely sliced
• 1 x 400g/14oz tin chickpeas
• drained
• rinsed
• 75g/3oz raisins
• soaked in 50ml/2floz hot water
• 3 tbsp roughly chopped fresh flatleaf parsley
• 3 tbsp roughly chopped fresh coriander
• 3 tbsp roughly chopped fresh mint

Directions

• For the harissa
• place all the harissa ingredients into a food processor and blend to a smooth paste. 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 mix until well combined. Marinate in the fridge for at least two hours.
• Preheat the oven to 180C/350F/Gas 4.
• Heat the olive oil in a flameproof casserole until hot
• add the chicken thighs and cook for 3-4 minutes
• turning regularly
• or until browned all over. (You may need to do this in batches.) Remove the chicken thighs from the pan and set aside.
• Add the onions to the pan and cook for 3-4 minutes
• or until just softened.
• Add two tablespoons of the harissa paste and cook for one minute
• then add the potatoes and stir until coated in the paste. Add the tinned tomatoes and stock and bring to the boil.
• Return the chicken to the pan and bring back to a simmer.
• Place in the oven and cook for 45-55 minutes
• or until the chicken is cooked through and tender and the sauce is slightly reduced. Stir in the lemon juice and parsley and season
• to taste
• with salt and freshly ground black pepper.
• For the herby chicken salad
• whisk the crushed garlic
• vinegar
• honey
• lemon juice and oil together in a bowl until emulsified then season with a little salt and freshly ground black pepper.
• Place the remaining ingredients into a bowl and mix together. Add the dressing and mix until well combined.
• To serve
• spoon the chicken stew onto serving plates and spoon some salad alongside.