Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes.
Add cumin, cinnamon and cayenne; cook, stirring, for 1 minute.
Add broth and chicken.
Cover, increase heat to high and bring to a simmer.
Skim any foam from the surface as the chicken cooks.
Transfer the chicken to a clean cutting board.
When cool enough to handle, remove the meat from the bones and shred.
Meanwhile, add sweet potato, bell pepper and green beans to the pot; return to a simmer.
Cook until the vegetables are tender, 4 to 10 minutes.
Remove from heat and stir in harissa.
Tips
Tip: Harissa is a fiery Tunisian chile paste commonly used in North African cooking.
Find it at specialty-foods stores or online.
Different brands vary in heat, so start with a little and taste as you go.
To make ahead: Cover and refrigerate, without the harissa, for up to 3 days.
To serve, reheat and then stir in harissa.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
