Add and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3
Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStove
To assemble
4
Add the chicken and fry 5 minutes per side.
⚙ Adding to the hot fat and fryingStove
5
Add the harissa, cumin, turmeric, paprika, salt and black pepper and stir.
6
Add the tomatoes and bring to a boil.
Stove
7
Turn down the heat and simmer 20 minutes, until the sauce thickens.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8
Sprinkle the cilantro on top.
316calories
36 gprotein
6 gcarbs
15 gfat
● protein 47%● carbs 8%● fat 45%
Per serving (299 g), of 4 servings
For the Fried onion · To assemble ·
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⚖ About the ingredients
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 886 kcal per 100 g · More about Oil →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
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