Season the chicken. Brush with 1-2 tablespoons harissa. Heat the oil in a large Dutch oven and brown the chicken quarters on medium-high heat for about 3-4 minutes per side. Take out and add the onion. Saute over medium-high heat for 3-4 minutes. Add celery, garlic, ginger, turnip, sweet potato and chicken. Add enough chicken stock to come up (but not entirely cover) to the top of the chicken. Add another 2-3 tablespoons harissa paste. Bring to a boil, lower heat and close lid. Simmer for 30 minutes. Stir in the garbanzos, cook for another 5-10 minutes. Season the dish, add more harissa to taste.

To garnish, top with sliced radish, diced avocado, chopped spring onions, fresh mint and cilantro.

Note: you can take out the chicken quarters, pull all the meat off the bones, and add back in the stew for easier serving.

Homemade harissa paste

Soak the chilies and remove seeds and stems. Add to a blender and add all other ingredients. Pulse until mixture forms a paste. Add a little water to get the blender going, more as needed: The paste should have the consistency of peanut butter. Season to taste.

*NOTE: Pick your heat: mix hot and mild peppers based on how you like a kick.