Mango Harissa Stewed Chicken
- 1 lb chicken breast, diced
- 2 small carrots
- 1 mango
- a handful of tomatoes (I used a few small heirloom)
- 1 in. of ginger root
- 1/2 C water
- 1.5 tsp Teeny Tiny Spice Harissa
- 1 tsp honey
- Dash of salt
1. Preheat oven to 325.
2. Grate carrot and ginger into fine pieces or shreds. Set aside.
3. Chop chicken into bite size pieces.
4. Hack into that mango, and separate the peel from the flesh. You should have about 1 cup. Add that to a blender or food processor with half a cup of water and puree. Add 1.5- 2 tsp Harissa and blend again.
5. Pour a little olive oil, or fat of choice into a cast iron pot with lid, or dutch oven. When hot, add the ginger and carrot.
6. After a minute, add the chicken and let each piece cook for a minute, stirring around to get all sides “seared”. Add a dash of salt during this part.
7. Pour the blended puree over the chicken and stir well, it should be mostly covered.
8. Cook for an hour at 325 and carefully remove. Halfway through the cooking, you can check to make sure your puree isn’t burning. If it is becoming too thick, you can add a little more water.
9. Serve atop rice, riced cauliflower, or veggies of choice.
10. For another burst of flavor in this dish, add a sprinkle of cilantro.