Tomato Pepper Ragout & Harissa

Three simple steps to impress. This recipe is packed with nutrients and lean protein, all in one pot.


  • 2 lb bone-in chicken thighs
  • 3 3 tbsp harissa OR chili pepper paste
  • 3 tbsp greek plain yogurt
  • 2 tbsp olive oil
  • 1 lb GREENHOUSE roma tomatoes
  • 2 GREENHOUSE bell peppers seeded and diced
  • 2 onions diced
  • 2 garlic cloves minced
  • 1 bay leaf
  • 1 cup chicken stock
  • 2 tbsp cilantro roughly chopped
  • kosher salt & freshly ground pepper


  1. To marinate the chicken, mix the harissa paste with the yogurt and use your hands to rub all over the chicken thighs. Layer them in a plastic container, seal and refrigerate overnight.
  2. In a large roasting pot heat the olive oil over medium heat. Add the onion and garlic and cook until tender. Add the pepper, tomato and bay leaf. Cook for a few minutes and remove from the heat.
  3. Arrange the chicken thighs on top of the tomato mixture and add the chicken stock. Bring to a simmer and place in a 425ºF oven for 10 minutes, then lower the heat to 350ºF and continue to cook for 12-15 minutes.


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