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1. Marinade the chicken in the harissa paste for at least an hour, preferably three-four hours.
2. Cut the pepper in half, remove the stalk and seeds, and flatten, and then place under a hot grill until the skin is blackened. Remove the skin and cut into strips.
3. In a large frying pan, fry the onions in the olive oil for five minutes until soft, then add the garlic and cubed chicken and harissa, and fry for a further five minutes until browned.
4. Add the rest of the ingredients, and the pepper strips, season and simmer gently for 35 minutes. Add a final generous pinch of smoked paprika and cook for a further five minutes.
5. Serve with the rice

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Ingredients

• 300g cubed chicken
• 2tbsp harissa paste
• 1 red pepper
• 1tbsp olive oil
• 12 shallots or 1 large onion, thinly sliced
• 2 cloves garlic, crushed
• 400g tin chopped tomatoes
• 1/2tsp smoked paprika
• 100g stoned green olives
• 200ml red wine
• 1tbsp chicken stock granules
• 1tsp sugar
• salt and pepper
• To serve:
• 250g long grain rice, cooked as per instructions on packet

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Difficulty and servings

Serves 4

Preparation and cooking times

Up to 4 hours marinating time

Ingredients

• 300g cubed chicken
• 2tbsp harissa paste
• 1 red pepper
• 1tbsp olive oil
• 12 shallots or 1 large onion, thinly sliced
• 2 cloves garlic, crushed
• 400g tin chopped tomatoes
• 1/2tsp smoked paprika
• 100g stoned green olives
• 200ml red wine
• 1tbsp chicken stock granules
• 1tsp sugar
• salt and pepper
• To serve:
• 250g long grain rice, cooked as per instructions on packet

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