Morroccan Chicken With Harissa , Chickpeas and Olives

Good and different.

First you make Harissa.

Into a food processor"

2 seeded Serrano peppers
6 cayenne peppers
10 cloves of garlic
1 red bell pepper
1/2 cup cilantro
1 T fresh mint
1/2 T salty
1 T coriander
1 T cumin
1/2 cup evoo

Mix it up.


The dish:

4 chicken thighs
2 breasts, cut in half
4 cloves garlic
2 T tomato paste
3 T EVOO
2 large shallots
1/4 cup+ harissa
1.5 cups chicken stock
2 cans of chickpeas, drained
1 cup olives, sliced
1/4 cup chopped cilantro or flat leaf parsley
2 T preserved lemon (or the zest of 1 lemon)
1 t turmeric

Method

salt and pepper the chicken. Brown in the evoo over med heat. Remove the chicken and add the shallots. Then add the garlic and tomato paste. Saute 2 minutes. Deglaze with the stock, add the harissa,turmeric,preserved lemon, and chickpeas. Then add the chicken pieces back in. Add the olives and pop in a 400 degree oven for 30 minutes. Crank the broiler on high for 2 to 3 minutes to color the chicken a bit. Garnish with cilantro/parsley and serve with an aromatic rice.