Slow-Cooked Harissa Chicken Taco Bake

Ingredients

For the harissa chicken:

• 1.3 kg chicken thighs, bone-in, skinless (about 8 thighs)
• 2 tbsp harissa paste
• 2 cups (480 ml) chicken stock
• 2 onions
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp cinnamon
• 1 tsp oregano
• Oil, for browning

For the taco bake:

• 8 mini flour tortillas
• 3 mixed capsicum (red and yellow)
• 1 tin (400 g) black beans, drained and rinsed
• 200 g cream cheese
• ½ bunch coriander (roughly 10 g)
• 1 lime
• 150 g grated cheddar and mozzarella cheese blend
• Salt and pepper
• To serve:
• Pickled red onions
• Chopped coriander
• Extra lime wedges

Instructions

Make the harissa chicken

1. Prepare the vegetables by cutting the 2 onions into wedges and slicing the 2 cloves garlic. 
2. Set the Instant Pot to sauté on high, add a splash of oil, and brown the 1.3 kg chicken thighs in two batches. Remove and set aside.
3. Add the onions to the pot and deglaze with 1 tbsp of the stock, scraping up any browned bits. Cook until softened, 5–8 minutes, then add the garlic and cook for 1 minute. Reduce the sauté setting to medium-low so the onions don’t burn.
4. Stir in the 2 tbsp harissa paste, 1 tsp cumin, 1 tsp coriander, 1 tsp cinnamon, and 1 tsp oregano. Cook for 1 minute until fragrant, then pour in the remaining stock. Bring the liquid to a simmer then season to taste with salt and pepper. Return the chicken to the pot, secure the lid, and cook on low for 2 ½- 3 hours, or until the chicken is juicy, fork tender and falling off the bone.
5. Press cancel. Either store the chicken whole in its cooking liquid, or remove the thighs, take out the bones and cartilage, and shred the meat. Taste the seasoning and adjust as needed. Shredded chicken can be stored in a container in the fridge, ready for flatbreads, sandwiches, or baked potatoes.

Make the taco bake

1. Wash out the Instant Pot insert, set to sauté, add a drizzle of oil and add the sliced 3 capsicums. Cook for 10 minutes until softened. Add the shredded chicken back to the pot along with the black beans, cream cheese, and the juice of half a lime. Stir well to combine and season with salt and pepper.
2. Divide the mixture evenly among the 8 tortillas and roll them up snugly. Place them seam-side down in a suitably sized baking dish so they fit tightly together. Pour over about 1 cup of the reserved braising liquid, then scatter with the 150 g grated cheddar and mozzarella.
3. Cover with foil and bake at 180°C/350°F for 15 minutes. Remove the foil and bake for a further 5–8 minutes, until the cheese is melted and golden brown.

To serve

Scatter with pickled red onions, chopped coriander, and a squeeze of fresh lime juice. Serve immediately.