Braised Chicken With Tomatoes, Cumin and Feta Recipe (2024)

I've made this so many times I almost feel obligated to comment. Obviously it's a keeper, although I prefer boneless, skinless chicken thighs. I've made this recipe both ways and nothing suffers from the lack of skin and bone. It's delicious and has become a winter favorite in our house.

Good with boneless skinless chicken. Would add spinach

I added some sliced lemons to the onions as they were frying. I think it might also benefit from a can of chickpeas.

1/27/22Delicious. Used total 2 tsp cumin 1 Tbsp harissa. Used 2.5# boneless skinless thighs (8). Good feta and cilantro for serving were great. John liked it s as lot. Heat just right for me. Didn’t used crushed tomatoes. Got whole San Marzanos and broke them apart by hand. (Tastier than regular crushed tomatoes.)Would be good with rice.

Modified this recipe a bit to make it more of a stew and it came out really good. Used bone-in, skin-on chicken breasts. I added a can of drained chickpeas, a couple handfuls of chopped kale, and about two cups of water. Instead of finishing on the stove, I let it braise covered in a 350 oven. Pulled the chicken after 40 minutes. Left the pot in the oven (uncovered) to reduce and caramelize for 15 min. Shredded the chicken and added it back to the stew.Served it over white rice. Delicious.

SUPERB. Used chicken breasts in place of thighs as that was what was available. Reminiscent of shakshuka, I added a thinly sliced red pepper along with onion and have absolutely zero regrets. Would highly recommend.

This really turned out very well and was very easy to pull together. Chicken very moist and succulent and cumin flavor wonderful. Served over rice with cilantro.

We used skinless boneless chicken breasts, and added kale and zucchini. It had excellent flavor!

Big flavor payoff for easy and quick prep. We used cilantro and served with naan bread.

This was quite good! Made exactly as written, and served with herbed rice. The feta adds a nice funky tang to the proceedings. If you like strong heat, be aware that two tablespoons of harissa may not be enough. I sliced up some fresh jalapeño for second helpings, which added the right finishing touch for us. Next time, I might try adding some turmeric and part of a cinnamon stick to the tomato sauce.

Followed the recipe exactly and it was delicious. Extra points for requiring minimal ingredients and food prep. Enjoyed with a great challah. Will definitely be making this again.

Let Chicken cool a bit. And more feta and cilantro than you think.

I had several cups of cooked lentils with garlic left from a few days ago and added those about five minutes before the dish was finished. It along with a spritz of lemon was a welcome addition.

Made recipe with 2 lbs boneless chicken thighs, added more garlic but think it could have used some cayenne as well. Next time I might add slivered carrots as well..

Made this last night and it was good. I agree with the need for chickpeas or naan to go with to cut the acidity of the tomatoes. Nice easy weeknight dish.

Try with boneless next time

Harissa spice over powers this dish. Leave out next time and use red pepper flakes instead.

Did this with boneless thighs and it was delicious! Needs even more harissa though, but I suppose that will vary with your brand.

Easy, quick and flavorful. Perfect for weeknight dinner!

Made this tonight and it was very good and flavorful. Used skin-on bone-in thighs. 1) after simmering chicken - removed meat and added back to pot. Made it easier to eat. Will use boneless thighs next time. 2) added sliced zucchini with onions. Nice add. 3) used spicy harissa as per recipe and it wasn’t spicy. Will add a little more next time for a kick. Served over rice with crusty bread. Overall will make again. Easy and delicious.

I used boneless, skinless thighs and was excellent! I also used crushed and whole peeled tomatoes (which I added for flavor and juiciness). I added a little more harissa for heat. Finished with baby spinach and feta. Served over steamed jasmati rice with a topping of cilantro. A perfect bowl!!

Overall, pretty good. Chicken thighs were nowhere close to done after the initial simmer, put the lid completely on and give it 10 more minutes, that was about right.

Real good. Use boneless skinless thighs and just reduced the cooking time. Feta and cilantro are key. Served with rice.

Ate with bulgar the second day. Better than rice.

This recipe was so good and very forgiving. I had 1.5 lbs of boneless, skinless chicken thighs and 1.5 lbs of breast fillets. I used all of it without changing any of the prep (I did cut the breast fillets in half to make them closer to the size of the chicken thighs), and added sliced sweet peppers, chopped spinach, and a can of garbanzo beans in the sauce step. The chicken was all tender; the whole dish came out like a warm, comforting, healthful stew and was delicious over brown rice.

Made this with kale and chickpeas. I added Ajuka seasoning along with cumin on bone in chicken. Served with cous cous and it was delicious. I had feta and parsley and completely forgot to add!! I was so bummed out, but it was a hit anyway.

Delicious. It’s definitely like dinner shakshuka. Made with skinless and boneless thighs. Like the idea of serving naan with it for next time

This was absolutely delicious. Added chickpeas like suggested in some other comments and served with herbed rice and naan. 10/10