Chicken Stew with White Beans and Harissa is almost like a chili, where the depth of flavor in this fresh, nontraditional, 30-minute recipe is layering ingredients that do most of the work for you. The harissa adds spice and heat and flavor layering. Suppose you don’t like tomato skins or don’t want to buy fresh tomatoes. In that case, you can substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa, which I typically do.
What is great about Chicken Stew with White Beans and Harissa?
Soup during the winter is something worth making at least once a week. Warm, cozy, and tasty! It’s a great way to use your spices and this stew is something that can be leftovers for the rest of the week.
What exactly is harissa? Harissa has a smoky chili paste with garlic and lemon. Some pastes are spicy, but this one is not. Harissa is very good for soups, stews, and even roasting certain foods.
Tips
The stew can be refrigerated for 4 days; gently reheat before serving.
Making homemade harissa? Put all of the harissa ingredients into a blender until smooth, then set aside.
Dry chicken to reduce the overall moisture content.
Rinse white beans because salt and starch content can change the characteristics and texture.
Chicken Stew with White Beans and Harissa
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 4 Servings
Ingredients:
3 tbsp olive oil
1 small onion, diced
2 red and orange bell peppers, seeded and diced, one of each
2 jalapeños (1 seeded and diced, 1 sliced into thin rounds for garnish)
1.5 lbs. of chicken thighs, boneless and skinless, chopped into bite-sized pieces
1 (10-ounce) container cherry or grape tomatoes (1 pint), or 2 tbsp tomato paste
1 to 2 tbsp harissa, depending on heat preference
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, minced
2 (15-ounce) cans white beans, such as cannellini
2 cups vegetable broth
3 packed cups baby spinach or kale
Salt and pepper to taste
Yogurt or sour cream, for serving
1 avocado, sliced or cubed, for serving
¼ cup packed cilantro or parsley leaves and tender stems, roughly chopped or torn, for serving
½ cup crumbled feta or grated Parmesan or mozzarella, for serving (optional)
Directions:
Heat the oil over medium-high in a Dutch oven or large pot, add the onion, bell peppers, and diced jalapeño, and season with salt and pepper. Cook, occasionally stirring, until the onions just start to soften in color and texture, about 3 to 4 minutes. Add the chicken and brown the meat for about 5 minutes. If using tomatoes, add them and season lightly with more salt and cook, occasionally stirring, until most of the tomatoes have burst, about 7 to 8 minutes. Lower the heat if the onions might start to burn. Stir in the harissa, cumin, oregano, and garlic, and cook until fragrant, about 1 to 2 minutes.
Add the white beans and broth, season with salt and pepper, and raise the heat to boil gently. Adjust the heat to maintain a simmer, then cook until the broth thickens, occasionally stirring to make sure nothing sticks to the bottom, about 12 to 15 minutes. Stir in the greens in batches until wilted—season to taste with salt and pepper.
Divide among bowls and top with a spoonful of yogurt, followed by the avocado, cilantro, jalapeño rounds, and feta. You can also serve with lime wedges if you prefer.
Suggested Pairing
Serve with crusty bread and a nice red like a Cabernet.
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