Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 bone-in, skin-on chicken thighs thoroughly and season them generously with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, then sear the seasoned chicken thighs skin-side down for 5-7 minutes until deeply golden brown, flip and sear for another 3-4 minutes, then remove them from the pot and set aside.

3. 3

   Add 1 finely chopped medium yellow onion and 1 large deseeded and diced red bell pepper to the same pot, cooking for 5-7 minutes until softened, then stir in 3 minced garlic cloves and 1.5 teaspoons of harissa paste, cooking for 1 minute more until fragrant.

4. 4

   Pour in 28 ounces of crushed tomatoes and 1 cup of chicken broth, then add 1 teaspoon of dried oregano and 1 bay leaf, bringing the mixture to a gentle simmer while scraping up any browned bits from the bottom of the pot.

5. 5

   Carefully return the seared chicken thighs to the simmering sauce, ensuring they are partially submerged, then reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes, or until the chicken is tender and cooked through.

6. 6

   Stir in 0.5 cup of halved pitted Kalamata olives and continue to simmer uncovered for another 5 minutes to allow the flavors to meld.

7. 7

   Taste and adjust seasoning with additional salt and pepper if needed, then garnish the dish with 2 tablespoons of fresh chopped parsley before serving.