½Cupcoarsley chopped fennel bulbcan se 1-2 tablespoons ground fennel
1onioncoarsley chopped or 2 leeks, white part only, sliced
¾Cupblack olives
1-2inchesginger rootgrated
1Cupfresh mint leaves
½Cupdried apricotsoptional
Instructions
Heat oil and butter in dutch oven (or large skillet). Salt and pepper chicken thighs and brown in the hot oil (skin side down). Remove chicken thighs and drain some of the oil out of the pot.
Add all of the remaining ingredients except mint into the pot and stir together thoroughly. Reduce heat to a low simmer and add back in the chicken. Tear up about 1/2 cup mint and add to the pot. Cover and simmer for about an hour.
3 Cups chicken stock, 3 Tablespoon Harissa paste, 1 Tablespoon ground cumin, 1 Teaspoon turmeric, 1-2 fresh lemons, 8 garlic cloves, 1/2 Cup coarsley chopped fennel bulb, 1 onion, 3/4 Cup black olives, 1-2 inches ginger root, 1 Cup fresh mint leaves, 1/2 Cup dried apricots
Just before taking the pot to the table, scatter the remaining mint leaves over the chicken.
1 Cup fresh mint leaves
Notes
**DIY Harissa Spice Blend:Mix together:
2 parts powdered chile peppers (mixed hot and sweet peppers)