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Chicken Harissa with Vegetables

Estimated time: 40 minutes (minus marinate time)

What you need:

• 4 to 6 pieces of chicken thighs, preferably with skin and bones
• Red onion (1/2)
• Carrots (1 cup, chopped)
• Celery (1 cup, chopped)
• Bok Choy (1, small or mini)
• Small sweet multicolor peppers (1/2 cup, red, yellow, and orange)
• Garlic (2 teaspoons)
• Olive oil
• Salt (to taste)
• Black Pepper (to taste)
• Harissa paste (to coat and marinate the chicken)
• Lemon Salt seasoning for the vegetables (to taste)

Before:

• Marinate the chicken on Harissa paste for at least 4 hours. Coat all pieces on all sides.

Get to it:

• Remember to wash carrots, celery, bok choy.
• Cut the half onion in small pieces.
• Chop the carrots and celery in small pieces.
• Cut the Bok Choy separating leaves from white stem.
• Chop white stems of Bok Choy in small pieces.
• Roll Bok Choy leaves and chiffonade them.
• Mince the small peppers, cutting them in very small pieces.
• In a dutch oven pot, coat bottom with olive oil.
• Add onion, garlic, celery, and carrots to pot. Season with the lemon salt.
• Cook in medium to low heat (4 on electric) for 10 minutes, lid firmly closed.
• Add the bok choy and sweet peppers.
• Add the chicken on top of the vegetables. Add salt to the chicken.
• Close lid and cook for another 30 minutes.
• You can keep cooking on very low heat (2 on electric) for another 30 minutes, if you want the chicken to be even softer. Or you can mix and serve.

Tips:

• With chicken the safest option is to always check the internal temperature with a cooking thermometer, making sure it reaches at least 170 F.
• Borsari is the best lemon salt seasoning that I ever used.

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