3 lbs. chicken thighs
2 tbsp olive oil
1 whole bay leaf
1 green bell pepper, sliced
quarter of lemon cut into slices
6 garlic cloves, minced
4 tbsp Whole Spice Harissa Spice, coarse
1/2 tsp salt
1/4 tsp ground black pepper
4 Roma tomatoes, cut
1/4 cup freshly chopped cilantro
Season the chicken with salt and pepper and set aside.
In a flat, nonstick pan heat up the oil and then add green bell pepper and bay leaf.
Sauté over medium-high heat until pepper is slightly browned.
Add the chicken and sauté for about 5 minutes on each side.
Add minced garlic and lemon slices and sauté for 30 seconds (please make sure not to burn the garlic!).
Add Harissa Spice, salt and black pepper.
Sauté for approximately one minute, making sure the chicken is well coated with the spices.
Add tomatoes and cook uncovered over medium-high heat for about 15 minutes, stirring carefully to prevent burning.
Add chopped cilantro and cover the pan.
Cook for about one hour.
To thicken the sauce: Uncover the pan, stir and scrape the bottom, and let cook uncovered for an additional 30 minutes, turning the chicken every 15 minutes.