Hot Harissa Braised Chicken

Hot Harissa Braised Chicken

This dish is all about letting a great product speak for itself. The Original Harissa Hot Sauce from Shuug is our star player and brings warm spice and a kick of heat that's not messing around. Paired with fluffy white rice and well-roasted vegetables, it’s a balanced meal packed with bold Hot & Spicy flavor.

Ingredients

For the Chicken

  • 1 whole chicken (3½–4 lbs), cut into 8 pieces
  • 3–5 tablespoons Shuug "Original Harissa Hot Sauce"
  • 2 tablespoons olive oil (we love

    Ferrari Brothers Olive Oil from Mom 'n' Em)

  • 2 cups chicken stock (homemade or store bought)
  • ½ white onion, thinly sliced
  • 2–3 garlic cloves, minced
  • Salt and freshly cracked black pepper

For Serving

  • White rice (½ cup cooked per serving)
  • Roasted broccoli, zucchini, and/or eggplant

Step-by-Step Instructions

1. Prep the Chicken (10 minutes)

Pat chicken completely dry with paper towels to ensure crispy skin. Season generously on all sides with salt and pepper.

2. Sear Until Golden (12–15 minutes)

Heat olive oil in a Dutch oven over medium heat. Place chicken skin-side down in a single layer. Cook 6–8 minutes without moving, until deeply golden and crisp. Flip and cook another 4–6 minutes. Remove chicken and set aside (it will finish cooking during the braise).

3. Build the Base (5–7 minutes)

In the same pot, sauté sliced onion for 4–5 minutes until softened. Add garlic and cook 30–60 seconds. Stir and scrape up the browned bits (fond) from the bottom of the pan — that’s pure flavor.

4. Add the Harissa (5 minutes)

Stir in 3 tablespoons of harissa and cook 1–2 minutes to bloom the spices. Pour in chicken stock and bring to a gentle simmer. Taste and adjust heat level:

  • Add more harissa for extra spice.
  • Stir in ½–1 cup tomato sauce if you prefer a milder, slightly sweeter finish.

5. Braise to Perfection (30–40 minutes)

Return chicken to the pot. Spoon sauce over the top. Cover and simmer gently on low for 30–40 minutes, until internal temperature reaches 165°F and the meat is tender. For slightly crispier skin, uncover during the last 10 minutes.

While the Chicken Cooks

White Rice (18–20 minutes):
Cook according to package instructions. Fluff and keep warm.

Roasted Vegetables (20–25 minutes at 425°F):
Toss vegetables with olive oil and salt. Roast until browned and caramelized at the edges.

Foodie Box Love Notes & Tips:

Serving Suggestions

Spoon rice into bowls, top with chicken, and drizzle generously with harissa sauce from the pot.

Optional finishes:

  • Fresh parsley or cilantro
  • A squeeze of lemon
  • A drizzle of olive oil
  • A dollop of yogurt to cool the heat

Storage & Meal Prep

  • Store in an airtight container up to 4 days in the fridge.
  • Flavors deepen overnight — this is excellent for leftovers.
  • Reheat gently on the stovetop with a splash of stock if needed
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