This savory Red Pepper Chicken is a comforting dish that marries tender, slow-simmered chicken pieces with the warm, smoky heat of harissa sauce. The chicken is lightly dredged in seasoned flour before browning, which helps create a flavorful crust and later thickens the sauce into a luxurious gravy. As the chicken simmers in the spicy tomato-pepper blend, it becomes incredibly tender, absorbing the complex flavors of cumin, paprika, and salt. The result is a hearty, protein-packed meal that feels both rustic and refined. It’s perfect for weeknight dinners when you crave something substantial but easy to prepare. Serve over rice or with crusty bread to soak up every drop of the rich, aromatic sauce.
Red Pepper Chicken
Description
This savory Red Pepper Chicken is a comforting dish that marries tender, slow-simmered chicken pieces with the warm, smoky heat of harissa sauce. The chicken is lightly dredged in seasoned flour before browning, which helps create a flavorful crust and later thickens the sauce into a luxurious gravy. As the chicken simmers in the spicy tomato-pepper blend, it becomes incredibly tender, absorbing the complex flavors of cumin, paprika, and salt. The result is a hearty, protein-packed meal that feels both rustic and refined. It&# 226;ÂÂs perfect for weeknight dinners when you crave something substantial but easy to prepare. Serve over rice or with crusty bread to soak up every drop of the rich, aromatic sauce.Ingredients
Directions
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In a shallow bowl, whisk together the flour, ground cumin, paprika (or cayenne), and salt until evenly combined.
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Rinse the chicken pieces under cold water and pat them thoroughly dry with paper towels.
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Dredge each piece of chicken in the seasoned flour mixture, shaking off any excess, and set aside. Reserve any remaining flour.
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In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat.
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Carefully add the chicken pieces to the hot oil and brown on all sides, cooking for about 5 minutes per side until golden.
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Drain off any excess oil from the pot, if necessary.
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Pour the harissa sauce over the browned chicken, ensuring all pieces are coated.
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Cover the pot, reduce heat to low, and let the chicken simmer gently for 45 to 60 minutes.
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Check for doneness by pricking the thickest part of a drumstick; the juices should run clear and the meat should be very tender.
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Transfer the cooked chicken pieces to a warmed serving platter and keep warm. Leave the cooking liquid and sauce in the pot.
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In a small bowl, mix 2 tablespoons of the reserved flour with 1/4 cup of water to create a smooth slurry without lumps.
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Bring the cooking liquid in the pot to a boil, stirring frequently to prevent scorching.
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Slowly stir the flour-water slurry into the boiling liquid.
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Continue to cook, stirring constantly, until the sauce thickens to a gravy-like consistency.
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Remove the pot from the heat.
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Pour the thickened sauce over the chicken on the platter and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1231.9kcal
- % Daily Value *
- Total Fat 57.2g88%
- Saturated Fat 14.6g73%
- Cholesterol 353.6mg118%
- Sodium 5776.6mg241%
- Total Carbohydrate 43.0g15%
- Dietary Fiber 4.1g17%
- Sugars 4.5g
- Protein 114.2g229%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Substitutions: If you cannot find harissa sauce, you can substitute with a mixture of tomato paste, red pepper flakes, and a splash of hot sauce to mimic the spicy, smoky flavor profile.
Tip: Ensure the chicken is thoroughly patted dry before dredging to help the flour adhere better and achieve a crispier brown crust.
Variation: For extra vegetables, add chopped carrots or potatoes to the pot during the last 30 minutes of simmering.
