Harissa Chicken and Vegetables
This dish balances warmth, colour, and spice in a way that feels perfectly at home in Canada. Harissa, a North African chili paste, has become a pantry staple in multicultural kitchens from Vancouver to Toronto. Canadians often give it a local twist — a drizzle of maple syrup for sweetness, or pepper jelly made from Prairie peppers for a distinctly regional flavour. Paired with hearty vegetables and comforting proteins like chicken or pork, this meal reflects the Canadian table: global inspiration grounded in local abundance.
Prep Time: 15 minutes
Total Time: 40 minutes
Serves: 4–6
Ingredients
2 tbsp olive oil
1 onion, chopped
2–3 bell peppers, sliced
200 g (7 oz) mushrooms, sliced
2 carrots, chopped
2 potatoes, diced (parboiled if large)
600 g (1 ½ lbs) chicken or pork, cut into bite-sized pieces
2 tbsp harissa paste (adjust to taste)
1 cup (240 ml) cream
Salt & freshly ground black pepper, to taste
Cooked rice, to serve
Lemon wedges, for garnish
Method
Heat olive oil in a large skillet or pan over medium heat. Add the onion and cook for 5 minutes until softened.
Stir in peppers, mushrooms, carrots, and potatoes, cooking for 5–7 minutes until they begin to soften.
Add chicken or pork and brown on all sides.
Stir in harissa paste and cook for 1–2 minutes so the spices coat the meat and vegetables.
Pour in cream, reduce the heat, and simmer gently for 10–12 minutes until the meat is cooked through and the sauce thickens.
Season with salt and pepper, then serve hot over rice with lemon wedges on the side.
Variations
Vegetarian option: Swap the meat for chickpeas, lentils, or cubes of roasted squash for the same heartiness with a plant-based twist.
Seasonal swap: Use zucchini and green beans in summer, or root vegetables like parsnips and turnips in winter.