🍲 My Recipes

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 garlic cloves, finely chopped

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp ground cinnamon

• 1 tsp smoked paprika (optional for extra depth)

• ½–1 tbsp harissa paste (adjust to taste)

• 2 tbsp tomato paste

• ½ cup dry red wine (optional but recommended)

• 600g boneless chicken thighs, cut into chunks

• 1½ cups cooked chickpeas (or 1 x 400g can, drained and rinsed)

• 2 medium carrots, peeled, halved lengthwise, thickly sliced

• 1 red bell pepper, chopped

• 1 x 400g can crushed tomatoes

• 2½ cups chicken stock

• Salt and cracked black pepper

• Juice of ½ lemon

• ¼ cup chopped fresh mint

• ¼ cup chopped fresh coriander

• Thick Greek yogurt, for serving

• Optional: chilli oil or olive oil drizzle, toasted almonds or pistachios for garnish

1. Add chicken pieces in batches, seasoning lightly with salt and pepper. Sear on all sides until well browned (don’t crowd the pot). Remove chicken and set aside.

2. Add onion to the same pot and sauté for 5–6 minutes until soft and golden, scraping up the fond.

3. Add cumin, coriander, cinnamon, smoked paprika (if using), toast a little until fragrant, then add garlic and harissa paste. Cook for 1 minute to release their flavours.

4. Stir in tomato paste and cook for another minute to deepen the flavour.

5. Deglaze the pot with red wine, scraping up the brown bits. Simmer for 2–3 minutes until slightly reduced.

6. Return chicken to the pot. Add carrots, capsicum, chickpeas, crushed tomatoes, and chicken stock. Season with salt and cracked pepper.

7. Optional: Mash a third of the chickpeas roughly with a fork before adding for a creamier texture.

8. Bring to a gentle boil. Reduce heat to low, cover, and simmer for 40-45 minutes until chicken is tender and carrots are soft.

9. Just before serving, stir in lemon zest, lemon juice, and half the chopped herbs.

10. Ladle into bowls. Top with Greek yogurt, remaining herbs, and a drizzle of chilli oil or olive oil. Scatter with toasted almonds or pistachios if using. Serve with warm flatbread or couscous.

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