EASY SUN OVEN TUNISIAN CHICKEN STEW

Easy Sun Oven Tunisian Chicken Stew image

Number Of Ingredients 4

8 boneless, skinless chicken thighs, trimmed of excess fat
2 tablespoons harissa, plus additional for serving
1 (15-ounce) can garbanzo beans, well drained
salt to taste

Steps:

Set Sun Oven out to preheat. Arrange chicken thighs in a roasting or baking pan in a single layer and rub with the harissa. Cover and transfer to the Sun Oven. Cook until the meat is fork tender, 1 1/2 to 2 hours. Remove pan from the Sun Oven. Transfer the thighs to a cutting board and shred. Return the shredded chicken to the cooking liquid along with the beans. Season to taste with salt. Weather and time permitting, put the covered pan back in the Sun Oven until heated, about 2o minutes or gently reheat on the stove. Spoon over cooked couscous and serve with additional harissa.

Nutrition Facts : Nutritional Facts Serves