Hey there, foodies! If you’re in the mood for something warm, comforting, and packed with flavor, then my Smoky Harissa Pulled Chicken is exactly what you need. This recipe is simple, low-calorie, and high in protein perfect for a winter meal that won’t break the calorie bank! Whether you’re serving it up with rice, in a sandwich, or just on its own, it’s bound to be a crowd-pleaser. Let me walk you through how to make this tasty dish.
Method
Sauté the Veggies
Begin by heating up a frying pan or saucepan over medium heat. Once the pan is hot, spray it lightly with frylight or another cooking spray. Add the chopped onion and red pepper to the pan. Cook these veggies for about 5 to 7 minutes, or until they soften and start to become fragrant. Stir occasionally to prevent them from sticking or burning.
Add Garlic and Harissa Paste
After the onion and pepper have softened, it’s time to add the minced garlic and harissa paste. Stir these ingredients into the pan, making sure that the garlic is evenly distributed and the veggies are coated in the harissa paste. This step will infuse the vegetables with the smoky, spicy flavors of harissa, creating the base for your pulled chicken.
Cook the Chicken
Now, add the chicken pieces to the pan. Stir everything together to coat the chicken in the mixture of garlic, onion, red pepper, and harissa. Allow the chicken to cook on both sides for about 3 to 5 minutes. This step helps to lock in the flavor and gives the chicken a light brown color, which will enhance its taste when it simmers in the sauce.
Add the Rest of the Ingredients
Next, pour in the smoked paprika, salt, and pepper to season the dish. Then, add the chicken stock, honey, and the tin of tomatoes (with the juice). Stir everything together until the chicken is mostly covered with the sauce. If necessary, add a bit of water to ensure the chicken is nearly submerged. Bring the entire mixture to a simmer, then let it cook gently for about 30 to 40 minutes, allowing the chicken to absorb all those smoky and spicy flavors.
Shred the Chicken
After the chicken has simmered and become tender, remove it from the pan. Use two forks to shred the chicken into bite-sized pieces. It should be super tender and easy to pull apart. Be sure to let the chicken rest for a minute before shredding it, as this will make the process easier and help retain its juiciness.
Finish the Dish
Once the chicken is shredded, return it to the pan with the sauce. Stir the shredded chicken into the sauce, ensuring it soaks up all the rich flavors. Let everything cook together for a few more minutes to make sure the chicken is well combined with the sauce. Once the flavors have melded together, your Smoky Harissa Pulled Chicken is ready to be served!
Necessary Tools
- A frying pan or saucepan
- Wooden spoon for stirring
- Two forks for shredding chicken
- Knife and chopping board for prepping the veggies
- A tin opener (for tomatoes)
- Measuring spoons
Smoky Harissa Pulled Chicken A Flavorful Twist on a Classic
Cuisine: TunisianDifficulty: Easy4
servings10
minutes40
minutes50
minutesIngredients
550g chicken (any boneless cut)
1 onion, chopped
1 red pepper, chopped
3 garlic cloves, minced
1 tbsp smoked paprika
1 x 400g tin of tomatoes
1/2 can full of water
4 tbsp harissa paste
1 chicken stock pot or cube
1 tbsp honey
Salt and pepper to taste
A dollop of yogurt and fresh coriander for topping (optional)
Directions
- Sauté the Veggies
Start by heating up your frying pan on medium heat. Add a bit of frylight spray and toss in the chopped onion and red pepper. Cook them until they’re soft and fragrant about 5-7 minutes. - Add Garlic and Harissa Paste
Now, stir in the minced garlic and harissa paste. Give it a quick mix to coat the veggies in all that lovely spice. - Cook the Chicken
Next, add the chicken to the pan. Stir everything together so the chicken gets coated in that smoky, spicy mixture. Once it’s all mixed in, let the chicken cook for a few minutes on both sides until it starts to brown. - Add the Rest of the Ingredients
Pour in the smoked paprika, salt, pepper, chicken stock, honey, and the tin of tomatoes. You want the chicken to be mostly covered, so add water to fill it up if needed. Give it all a good stir and let it simmer for about 30-40 minutes. - Shred the Chicken
After simmering, remove the chicken from the pan and use two forks to shred it. It should be super tender and just fall apart! - Finish the Dish
Stir the shredded chicken back into the sauce, making sure it soaks up all those yummy flavors. Now, it’s ready to serve!
Notes
- Chicken Cooking Time Make sure to give the chicken enough time to cook through. If you’re unsure, check the internal temperature with a meat thermometer (should be 165°F/74°C).
- Don’t Skip the Shredding Shredding the chicken is key to getting that perfect pulled chicken texture. Make sure to let it rest for a minute so it’s easier to pull apart.
- Adjust the Heat Harissa can be spicy, so feel free to reduce the amount if you want a milder dish.
Serving Suggestions
- Serve the pulled chicken with some fluffy rice or roasted potatoes for a comforting meal.
- You can also wrap it up in a tortilla for a tasty sandwich or taco!
- Feeling fancy? Add a dollop of yogurt and fresh coriander on top for an extra burst of flavor.
Fun Fact
Did you know that harissa is a North African spice paste made from chili peppers, garlic, and a variety of spices? It adds a fiery and smoky depth of flavor to any dish, and it’s the secret ingredient to making this chicken truly special!
Conclusion
And there you have it! This Smoky Harissa Pulled Chicken is not only easy to make but also bursting with flavor. It’s the perfect dish for cozy nights in or for feeding a crowd without any hassle. Enjoy it in a wrap, over rice, or with your favorite sides, and get ready for a meal that will have everyone asking for seconds! Happy cooking!
