Lifestyle
Slow-cooked Harissa chicken wrap with fresh mint and parsley
This recipe serves four generously, with enough chicken left over for another meal, and it’s delicious served with a herb and red onion salad.
Looking for delicious lunch and easy dinner ideas? Here is something to hit the spot for sure!
Ingredients
- 1.3 kg chicken thighs, bone-in skinless (about 8 thighs)
- 2 tbsp harissa paste
- 2 cups stock
- 2 brown onions, cut into wedges
- 2 cloves garlic, sliced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cinnamon
- 1 tsp oregano
- Oil, for browning
Serving suggestions:
- 4 flatbreads
- 250 ml tzatziki, shop-bought or homemade
- Herb & red onion salad
- 1 large red onion
- Juice of 1 lime
- Large handful of fresh mint and parsley
- 1 tsp sumac (optional)
- Salt and pepper
Method
- Prepare the vegetables by cutting the 2 onions into wedges and slicing the 2 cloves garlic.
- Set the Instant Pot to sauté on high, add a splash of oil, and brown the 1.3 kg chicken thighs in two batches. Remove and set aside.
- Add the onions to the pot and deglaze with 1 tbsp of the stock, scraping up any browned bits.
- Cook until softened, 5–8 minutes, then add the garlic and cook for 1 minute. Reduce the sauté setting to medium-low so the onions don’t burn.
- Stir in the 2 tbsp harissa paste, 1 tsp cumin, 1 tsp coriander, 1 tsp cinnamon, and 1 tsp oregano.
- Cook for 1 minute until fragrant, then pour in the remaining stock. Bring the liquid to a simmer then season to taste with salt and pepper. Return the chicken to the pot, secure the lid, and cook on low for 2 ½- 3 hours, or until the chicken is juicy, fork tender and falling off the bone.
- Press cancel. Either store the chicken whole in its cooking liquid, or remove the thighs, take out the bones and cartilage, and shred the meat. Taste the seasoning and adjust as needed. Shredded chicken can be stored in a container in the fridge, ready for flatbreads, sandwiches, or baked potatoes.
- To serve, warm the 4 flatbreads according to packet instructions. Halve and thinly slice the red onion, pick the herbs, and combine with the lime juice, sumac (if using), and a pinch of salt and pepper.
- Build each flatbread with a smear of tzatziki, warm shredded chicken, and the herb and red onion salad. Roll up and enjoy.
