Prep Time

Prep Time

1 hr

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Total Time

3 hrs

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Calories per serving


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Ingredients (26)
  • 1/3 cup coconut oil
  • 3 tablespoons Harissa Seasoning
  • 1 tablespoon ground black pepper
  • 1 tablespoon sea salt
  • 1 tablespoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 5-7 pounds whole chicken, quartered
  • 2 cups white wine
  • 1-1/2 cups DOLE® Pineapple Juice
  • 1 can (20 oz.) DOLE Pineapple Chunks in Juice
  • 1 quart chicken broth, divided
  • 1 pkg. (32 oz.) prepared creamy corn soup
  • 2 pkgs. (12 oz.) cream of chicken condensed soup
  • 1 garlic clove(s), peeled
  • 7 ounces rainbow or orange baby carrots
  • 3 yellow onion, chunked
  • 4 celery stalks, cut in chunks
  • 3 tomatoes, cut in chunks
  • 3 zucchini, cut in chunks
  • 10 medium red potatoes, cut into 1/2-in. pieces
  1. Heat coconut oil over medium-high heat in a large pot or dutch oven.  Combine Harissa, black pepper, salt, cumin, ginger, red chili flakes, cinnamon, coriander, cayenne, allspice, and cloves in a small bowl.  Stir to combine.
  2. Rub spice mix on chicken and under skin.  Add chicken skin side down to pot.  Sear chicken for 3-5 minutes on each side.
  3. Reduce heat to low.  Add wine and pineapple juice and deglaze the pot by scraping up browned bits with a wooden spoon.  Add pineapple chunks, half the chicken broth, corn soup, cream of chicken soup, and garlic.  Stir and cover.  Simmer for 1 hour.
  4. Add remaining chicken broth, carrots, onion, celery, tomatoes, zucchini, and potatoes.  Add additional water, if needed.
  5. Cover and simmer for 45 minutes, or until vegetables are tender.
  6. Remove pot from heat.  Pull chicken meat from bones.  Discard skin and bones.  Return chicken meat to pot and stir.  Let stew stand for 15 minutes prior to serving.