550g boneless, skinless chicken thighs
2-3 cloves of garlic, crushed or diced
1 medium onion, sliced
2 cups sliced mushrooms
1 bottle Barkers Harissa sauce
Salt and pepper to taste
Olive oil or olive oil spray
Pre-heat oven to 180 degrees.
In a medium sized fry pan, heat olive oil spray then add chicken thighs and brown a few minutes each side. Place in a casserole dish that has a lid.
Saute the prepared veggies and pour over the chicken. Pour over ¾ the bottle of Harissa sauce and grind over salt and pepper.
Cook for about 30-40 minutes.