If possible please cook this dish in a clay pot. I have listed the clay pot under the ingredients because to me this dish is so incredible because of the cooking method. I don’t know what it is about cooking in clay but it honestly does develop flavours that are difficult to achieve on the stove and would take you hours with a slow cooker.
Clay vessels are not that expensive and although they require different care than regular pots and pans it is worth it. The clay pot used in this recipe is Italian and was under $20.00, so shop around because it is possible to find a deal.
- 6 chicken thighs, bone in and skin removed
- 20 oz crushed tomatoes with liquid
- 1 teaspoon harrisa (optional)
- 1/2 red bell pepper, sliced into strips
- 1/2 green bell pepper, sliced into strips
- 1/2 large onion, sliced
- ½ white mushrooms, sliced
- 2 teaspoons sweet paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- salt and fresh pepper to taste
- 1 clay pot
Serves: 6, each portion is one thigh and 1/2 cup of vegetables and sauce.
Weight Watchers Point Plus: 6 per serving
- Heat oven to 400F when using a play pot, otherwise set your temperature at 350F.
- Evenly distribute the chicken at the bottom of the pot, season chicken with salt (I used about 1 teaspoon) and pepper to taste.
- Pour diced tomatoes over the chicken. With a spoon mix in the harrisa, paprika, and oregano until it has mixed with the liquid from the tomatoes.
- Layer peppers, onions and mushrooms on top of the chicken. Insert bay leaf cover and place in the oven for an hour and forty minutes. Remove lid for the last 10 minutes of cooking, this will allow some of the extra liquid to evaporate and the stew to thicken.
Serve this stew over rice or pasta or couscous.