1½ lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1-2 tbsp harissa paste
kosher salt and ground black pepper
3 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
4 pieces chopped medium sized garlic
1 tsp all spices
8 ounces green beans, cut into 1-inch pieces
cup finely chopped fresh mint or flat-leaf parsley
Whisk together chicken, harissa, and 1/4 tsp salt in a large bowl. Heat oil in a large medium-high Dutch oven until just barely smoking. Add the chicken and cook for about 5 minutes, stirring occasionally, until the surface of the chicken turns pink. Use a slotted spoon to put the chicken back into the bowl.
Add tomato paste to a medium-sized pan and heat for 3-5 minutes, stirring occasionally, until it starts to darken and sticks to the bottom. Add the onions and tsp salt and cook for about 5 minutes, stirring occasionally, until soft. Add garlic and all spices, stir and cook until fragrant, about 30 seconds.
North African spices mix in Italian pasta sauce. Bollywood
Source link North African Spices Add to Italian Pasta Sauce | Bollywood