Prep time: 
Cook time: 
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  • 8-12 pieces whole chicken (I used skin on and removed the skin after browning)
  • 2 large zucchini, medium chunk
  • 1 small eggplant, peeled and in medium chunks
  • 1 red bell pepper, medium pieces
  • 2 large potatoes, medium chunks
  • 1 medium onion, chopped fine
  • 4 large garlic cloves, minced
  • 11/2 cups chicken broth
  • 3 tablespoons harissa paste
  • 1 teaspoon turmeric powder
  • 2 teaspoons paprika
  • 2 tablespoons mint, chopped
  • 2 tablespoons parsley, chopped
  • ¼ cup olive oil
  • salt and pepper
  1. In a Dutch oven on medium high heat, brown the chicken pieces in a 2 tablespoons oil.
  2. If using skin on chicken, remove skin after browning (gets all slimy after braising)
  3. After all pieces have been browned, add more oil if needed, and sauté the onions.
  4. After the onions are browning lightly, add the garlic, turmeric and paprika and cook a little.
  5. Add the chicken pieces and 1 cup of the broth and 1 tablespoon of the harissa paste. Bring up to a boil and cover.
  6. Lower the heat to low and cook for 20 minutes.
  7. After 20 minutes add the potatoes and the remaining broth.
  8. Slow cook until the potatoes are beginning to soften, about 15 minutes.
  9. Add the zucchini, eggplant and red peppers.
  10. Cook until the potatoes are soft and the chicken is cooked through, another 10-15 minutes.
  11. Taste the sauce for salt and pepper and add the 2 tablespoons of harissa paste if you want it more spicy.
  12. Add the mint and parsley and heat through.
  13. Serve atop couscous.
Recipe by Coffee and Crumpets at