Chicken in a Pot with Moroccan Spices

This one pot dish started out by cooking a whole chicken after developing a rich base of leeks, mushrooms, and other flavor builders. There was time to let it cook away while I focused on other things for a few minutes (mostly a certain one year old toddling around).

After finishing off the vegetables and deboning the chicken, this meal was ready to eat. Topped with the Harissa, it made for a tasty dinner. We ate it with some grilled flatbread.

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