Tunisian Chicken Chili with Preserved Lemon and White Beans

Name: Tunisian Chicken Chili with Preserved Lemon and White Beans
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6 servings
Cuisine: Tunisian
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 2 pounds (900 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry; 1 large (about 10 oz) (280 g) large yellow onion, finely chopped; 1 large (200 g) red bell pepper, seeded and diced into ½-inch pieces; 5 cloves (15 g) garlic, minced; 1½ teaspoons (4 g) caraway seeds, lightly toasted and coarsely ground; 1 teaspoon (2 g) coriander seeds, lightly toasted and coarsely ground; 1 teaspoon (2 g) ground cumin; 1 tablespoon (7 g) sweet paprika; 2 tablespoons (32 g) tomato paste; 3 tablespoons (50 g) harissa paste, plus up to 1 tablespoon more to taste; 1 can (14.5 oz) (411 g) canned crushed tomatoes; 1½ cups (355 ml) low-sodium chicken broth; 3 cans (15 oz each) (1275 g) cannellini or great northern beans, drained and rinsed; 1 lemon (about 2 oz) (55 g) preserved lemon, rinsed, pulp discarded, rind finely diced; 1 tablespoon (15 ml) fresh lemon juice; kosher salt, to taste, added at the end; black pepper, freshly ground, to taste; ½ cup (10 g) fresh cilantro, roughly chopped; ½ cup (15 g) fresh flat-leaf parsley, roughly chopped; ¾ cup (180 g) plain whole-milk yogurt (optional); 2 tablespoons (30 ml) extra-virgin olive oil, for drizzling

From the MyKitchenBank Kitchen

A slow cooker chili inspired by Tunisian flavors: tender chicken thighs, creamy white beans, fiery harissa, earthy caraway and coriander, and bright, salty preserved lemon stirred in at the end. Serve with a drizzle of olive oil and plenty of fresh herbs.

Prep: 25 min
Cook: 6 hr
Wait: 5 min
Total: 6 hr 30 min
Makes: About 9 cups (6 generous servings)

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Ingredients

6 servings

2 tablespoons (30 ml) extra-virgin olive oil
2 pounds (900 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry
1 large (about 10 oz) (280 g) large yellow onion, finely chopped
1 large (200 g) red bell pepper, seeded and diced into ½-inch pieces
5 cloves (15 g) garlic, minced
1½ teaspoons (4 g) caraway seeds, lightly toasted and coarsely ground
1 teaspoon (2 g) coriander seeds, lightly toasted and coarsely ground
1 teaspoon (2 g) ground cumin
1 tablespoon (7 g) sweet paprika
2 tablespoons (32 g) tomato paste
3 tablespoons (50 g) harissa paste, plus up to 1 tablespoon more to taste
1 can (14.5 oz) (411 g) canned crushed tomatoes
1½ cups (355 ml) low-sodium chicken broth
3 cans (15 oz each) (1275 g) cannellini or great northern beans, drained and rinsed
1 lemon (about 2 oz) (55 g) preserved lemon, rinsed, pulp discarded, rind finely diced
1 tablespoon (15 ml) fresh lemon juice
kosher salt, to taste, added at the end
black pepper, freshly ground, to taste
For serving
½ cup (10 g) fresh cilantro, roughly chopped
½ cup (15 g) fresh flat-leaf parsley, roughly chopped
¾ cup (180 g) plain whole-milk yogurt (optional)
2 tablespoons (30 ml) extra-virgin olive oil, for drizzling

Equipment (5)

6-quart (5.7 L) slow cooker
12-inch (30 cm) heavy skillet
Spice grinder or mortar and pestle
Cutting board and sharp knife
Two forks or tongs for shredding

Steps

Before you start

Use canned beans, drained and rinsed, so no soaking is needed. If using dried beans, cook them first until tender.
Harissa brands vary greatly in heat. Start with the lower amount (3 tablespoons) and add more at the end.
Preserved lemon is salty, so do not add extra salt until the end. Rinse the lemon and use only the peel, not the pulp.
Toasting and grinding the caraway and coriander seeds gives the best flavor. Pre-ground spices work if you use the amounts listed.

1
Toast and grind spices
- Place the caraway and coriander seeds in a dry 12-inch (30 cm) skillet over medium-low heat.
- Toast, shaking the pan often, for 1 to 2 minutes.
- Tip them into a spice grinder or mortar and grind coarsely.
- Return the skillet to the stove.
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Ready when: Seeds smell fragrant and nutty and the caraway darkens slightly; do not let them smoke.
Tip: Seeds go from toasted to bitter in seconds, so tip them out as soon as they smell fragrant.
2
Sear the chicken
- Season the chicken thighs lightly with black pepper only.
- Heat 1 tablespoon of the olive oil in the same skillet over medium-high heat.
- Sear half the thighs for 2 to 3 minutes per side, then transfer to the slow cooker.
- Repeat with the remaining chicken, adding the rest of the 2 tablespoons oil if the pan looks dry.
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Ready when: Thighs are golden brown on both sides; they will not be cooked through yet.
Tip: Cook in two batches. Crowding the pan steams the chicken instead of browning it.
3
Soften the vegetables
- Reduce the heat to medium.
- Add the onion and red pepper to the skillet with the browned bits and cook, stirring often, for 6 to 7 minutes.
- Add the garlic and cook for 30 seconds.
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Ready when: Onion is soft and translucent with golden edges, and the garlic smells fragrant.
Tip: If the browned bits start to scorch, splash in 2 tablespoons of broth and scrape them up.
4
Bloom spices and paste
- Stir in the ground caraway and coriander, cumin, paprika, tomato paste, and harissa.
- Cook, stirring constantly, for 1 to 2 minutes.
- Pour in about ½ cup (120 ml) of the broth and scrape up any stuck bits from the pan.
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Ready when: Tomato paste darkens to brick red and the mixture smells deeply spiced.
5
Load the slow cooker
- Scrape the vegetable and spice mixture into the slow cooker over the chicken.
- Add the crushed tomatoes, the remaining 1 cup (235 ml) broth, and 2 cans of the drained white beans.
- Reserve the third can for later.
- Stir gently so the chicken is mostly submerged.
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Tip: Do not add salt yet. The broth, harissa, and preserved lemon all contribute salt.
6
Slow cook the chili
- Cover and cook on LOW for 6 hours (or HIGH for 3 to 3½ hours), without lifting the lid, until the chicken is very tender.
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Ready when: Chicken shreds easily with a fork and registers at least 175°F (80°C) in the thickest part.
Tip: Each lid lift adds 15 to 20 minutes to the cooking time.
7
Shred the chicken
- Transfer the chicken to a cutting board and shred it with two forks into bite-size pieces.
- Return it to the slow cooker.
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Ready when: No large chunks remain and the shreds are moist.
8
Add beans and lemon
- Stir in the reserved can of beans, the diced preserved lemon rind, and the lemon juice.
- Mash a few beans against the side of the pot with a spoon to thicken the broth.
- Cover and let stand on WARM or HIGH for 15 minutes so the beans heat through.
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Ready when: Chili is thick and spoonable and the beans are hot.
Tip: If it is too thin, cook with the lid off on HIGH for 15 minutes.
9
Season and serve
- Taste the chili.
- Add salt and pepper as needed, and stir in up to 1 more tablespoon harissa if you want more heat.
- Ladle into bowls and top with cilantro, parsley, a spoonful of yogurt if using, and a drizzle of olive oil.
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Ready when: Flavor is balanced: spicy, savory, and tangy with a lemony finish.
Tip: Season only after tasting; preserved lemon varies widely in saltiness.

Good to know

Tips

Use only the rind of the preserved lemon. The pulp is very salty and can make the chili harsh.
Browning the chicken and blooming the spices takes just 20 minutes and gives noticeably deeper flavor.
For a creamier texture, mash about 1 cup of the beans before adding them in step 8.
Serve with crusty bread, or over couscous, to soak up the sauce.

Make ahead

"The chili tastes even better the next day. Cook through step 8, cool, and refrigerate for up to 3 days. Add the herbs and yogurt only when serving."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months; thaw overnight in the fridge. Reheat in a saucepan over medium-low heat, stirring often, with a splash of broth or water, until steaming hot (165°F/74°C)."

Substitutions

preserved lemon → Zest of 1 large lemon plus ½ teaspoon extra kosher salt. Less complex and fermented in flavor, but gives a similar brightness. Add at the end with the juice.
harissa paste → 2 tablespoons tomato paste plus 1 teaspoon cayenne and 1 teaspoon smoked paprika. Gives similar heat and color but less depth; adjust the cayenne to taste.
boneless, skinless chicken thighs → Bone-in, skin-on thighs (about 3 pounds / 1.35 kg). Remove the skin and bones before shredding; cook time stays the same.
caraway seeds → Ground cumin, an equal amount. Gives a less distinctively Tunisian flavor but still tasty.