4 tsp Harissa Spice Blend
2 Tbsp Olive Oil, divided
8 chicken thighs, excess fat and skin removed
2 onions, peeled and thickly sliced
3 garlic cloves, peeled and sliced
2 sweet potatoes or 4 medium potatoes, peeled and cut into big chunks
1 tsp dried Lemon Zest
2-1/2 Cups chicken stock, heated
Plain Greek yogurt
Bunch of fresh cilantro, roughly chopped
Pita bread wedges
Make a quick Harissa paste by combining the spice blend with 1 Tbsp olive oil, stirring to form a spicy paste. Add a little more oil, or a little more Harissa powder, to reach the desired consistency / thickness. Use half of the harissa paste to rub over the surface of the chicken thighs before transferring chicken to a bowl. Cover and refrigerate for several hours (or overnight).
Heat the remaining tablespoon of olive oil in a large skillet over high heat. Add the marinated chicken pieces and fry them for a few minutes on each side, until pieces are lightly browned. Remove chicken from the skillet and set aside. Add the onion and garlic to the pan and brown them over medium-high heat, stirring frequently, for five minutes. Add the remainder of the harissa paste to the onion and garlic in the skillet and cook for 1 minute, stirring to combine. Add the potato chunks, lemon zest and warmed chicken stock. Bring mixture to a boil over medium-high heat.
Transfer spice and potato mixture into the slow cooker, carefully arranging the chicken thighs on top of the vegetables. Cook in the slow cooker for 4 hours on high, or 6+ hours on the low heat setting.
Adjust seasonings to taste. Serve chicken and vegetables with couscous, each piece of chicken topped with a little Greek yogurt and a sprinkling of fresh-chopped cilantro. Also goes well with Pita bread wedges, so take advantage of the spicy juices from the chicken.