Moroccan · Side

Smoked Chicken Thigh with harissa

The kind of Moroccan plate you make on repeat. harissa, a proper smoke, and a finish of fresh herbs.

4.7 from 1,766 cooks

Prep20 min

Cook50 min

Serves8

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the harissa elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Moroccan

The kind of Moroccan plate you make on repeat. preserved lemon and olive, a proper roast, and a...

1 hr · Easy

Moroccan

Our tested Charred Halloumi Pancakes: spiced, generous, and balanced with honey and apricot....

55 min · Easy

Moroccan Members

Moroccan

A slow-cooked take on Black Bean Dip, built on honey and apricot and finished the way we like...

32 min · Easy

Moroccan Members

Moroccan

This Moroccan Ramen leans on harissa to do the heavy lifting. We slow-cook the Chickpea for...

1 hr 25 min · Advanced