Braised Chicken with Olives and Harissa

Thighs marinated in harissa and ras el hanout, braised over onions and tomato.

Serves 6

Drizzle the oil into a large skillet with a tight-fitting lid and scatter the onions over it in an even layer. Lay the tomato wedges on top. Set aside.
In a large bowl, toss the chicken thoroughly with the harissa, ras el hanout, and salt. Arrange the chicken and any remaining marinade in a single layer over the vegetables. Scatter half the olives, the garlic cloves, and the cilantro over the chicken, then pour in the water and cover.
Set over high heat and cook just until the liquid simmers. Lower the heat to hold a simmer and cook, covered, until the chicken pulls apart easily with a fork, about 1½ hours.
If much liquid remains, uncover, leave the chicken in the pan, and raise the heat to high. Cook until the sauce thickens, swirling the pan occasionally so it does not scorch, 10 to 15 minutes.
Off the heat, stir in the remaining olives. Serve with rice, mashed potatoes, or crusty bread.

Macros

Energy	560 kcal
Protein	38 g
Fat	40 g
Carbohydrate	12 g (fiber 3 g)
Sodium	1250 mg

Per serving, estimated, based on 3¼ lb of thighs with the skin left on. Sodium is dominated by the harissa and olives, both of which vary sharply by brand, so treat that figure as the softest here. Rendered chicken fat is counted in the sauce rather than discarded.