Store-bought harissas often don’t have the same level of acidity that my homemade version does, so if you forgo making your own, be sure to stir the vinegar in at the end. It will give the dish a brightness and help balance the heat. My favorite way to eat this dish is to mash up the potatoes in the bottom of the bowl; this way I can soak up all the delicious, spicy sauce. Make this dish up to one day ahead. Store in an airtight container, in the refrigerator. Stir in chicken stock or water to thin, if necessary.
- Yield: 4 Servings
- 1 tablespoon olive oil
- 4 whole chicken legs (about 2½ pounds)
- Kosher salt and freshly ground black pepper
- 1 onion, sliced
- 0.33 cup harissa
- 1 cup chicken stock
- 1½ pounds small Yukon gold potatoes, cut into 1¼-inch pieces
- 1 red bell pepper, sliced
- 1 sprig fresh oregano, plus leaves for serving
- 2 tablespoons toasted chia seeds
- 1 bay leaf
- 1 tablespoon red wine vinegar, optional
- Heat a large Dutch oven over medium-high heat for 30 seconds. Add the oil and heat for 10 seconds. Season the chicken with salt and pepper. Brown, skin-side down, in 2 batches, until goldenbrown, 14 to 16 minutes. Transfer to a plate.
- Add the onion to the Dutch oven. Season with salt and pepper. Cook, scraping up any brown bits stuck on the bottom of the pan and stirring occasionally, until tender, 4 to 5 minutes. Add the harissa. Cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.
- Add the stock, potatoes, bell pepper, oregano, chia seeds, and bay leaf. Top with the chicken, skin-side up. Bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender and the chicken is cooked through, 40 to 45 minutes. Discard the bay leaf and oregano. Stir in the vinegar, if desired.
- Serve topped with oregano leaves.