I struggled for a name for this dish and settled on this as the most accurate. It mixes European (Italian, Hungarian) and North African (Tunisian) flavors. It’s easy to make and really reheats well.
- 2 tbsp. olive oil
- 10 Chicken thighs
- One large yellow onion, diced
- 2 bell peppers, one red, one green, deseeded and sliced longitudinally
- 1 tbsp. freshly chopped garlic
- 2 tbsp. white balsamic vinegar
- 1/2 cup raisins
- one bottle Classico Roasted Garlic tomato sauce
- 2 tbsp. harissa (I found mine at Trader Joe’s. Add more if you want it hotter)
- 1 cup sliced mushrooms
Pre-heat oven to 425 degrees. I have a large ceramic coated metal roasting pan that’s shallow. On the stovetop I add the oil oil and then brown the chicken on a low flame because I want to get them nicely cooked before I put them in the oven. After you’ve flipped and browned the 2nd side of the chicken start adding the vegetables, you might boost the flame a little. I go onions, then bell peppers, then garlic, the raisins, then balsamic vinegar, then tomato sauce, then harissa. The mushrooms I stir in right before moving the dish to the oven for 20 – 25 minutes to finish it off.
I served mine with pine nut couscous but it would go great with linguini or other pasta.
Notes: you could easily add more garlic! Tastes even better the next day, reheats well in the microwave.