This harissa chicken stew recipe was one of my favorite meals during the pandemic. With lockdown, we all got used to more comforting and heart-warming meals.
Nothing wrong with it. It is actually good that more people got more into home cooking, but in the long term we need to be smart with our choices and simply learn to create yummy, comforting meals that bring joy to the table, but that are also balanced and healthy.
This one-pot harissa chicken stew does exactly that. It is delicious to eat, easy to make, and won’t take much time of your time to prepare. It is also a balanced and healthy meal providing lean proteins, lots of vegetables, and few carbs.
You can have it with simply some pitta or crusty bread on the side or some golden couscous or quinoa.
It does not have to be difficult. Adding lots of vegetables to your meals certainly is one way to make your meals healthier. Vegetables bring more nutrients, like vitamins, minerals, and phytonutrients that have loads of health benefits, and they increase your level of satiety.
Using healthy fats like extra-virgin olive oil rather vegetable oil ( that are actually made from seeds rather than fruits or vegetables) like sunflower or canola oil, is another way to make your meals healthier.
How to save time in the kitchen
Actually the easier you make it for yourself the more likely you are to stick to the new habit! Stanford professor and behavior scientist BJ Fogg has even created a new method called “tiny habits” that will teach you to change your habits with tiny, little changes that are really easy to fit in your existing lifestyle.
This one-pot harissa chicken stew does exactly that. It is delicious, easy to make, and won’t take much time to prepare but it is also a balanced and healthy meal. You can have it with simply some pitta or crusty bread on the side or some golden couscous or quinoa.
How to make this harissa chicken stew with carrots and courgettes
Ingredients
- 2 Chicken fillets
- 2 Carrots big
- 1 Courgette big
- 1 Plum tomato tin
- 3 tbsp Extra-virgin olive oil
- 1/2 tsp Harissa powder
- A dash Oregano
- Sea salt
Instructions
- Clean and cut the carrots and courgettes and place them in the pan with 2 tbsp of extra-virgin olive oil, a sprinkle of harissa and then saute’ at medium/low heat for 5-6 minutes.
- Add the plum tomatoes cut in chunks, without the juice first, the oregano and let them cook for another 10 min.
- Remove the vegetables from the pan and place them in a bowl, add a sprinkle of olive oil to the pan and use it to cook the chicken for a few minutes.
