In a large dutch oven or braised, heat the olive oil over medium heat. Add the red onion and sauté for 9 minutes until soft and caramelized.
Add the garlic, harissa, smoked paprika and chicken. Season generously with sea salt and cracked pepper. Sauté, stirring frequently, for 5 minutes.
Add the tomato paste, chopped tomatoes and water. Stir to combine. Bring to a boil. Reduce heat, cover and simmer, over low heat, for 30 minutes. Stir occasionally to keep from sticking.
Add the roasted red peppers and dark chocolate. Mix to combine. Continue to simmer, uncovered, for 30 minutes. Stir frequently to keep from sticking.
Just before the chicken is ready, prepare the polenta according to package instructions.
Serve the chicken mixture spooned over polenta. Garnish with fresh cilantro.
This is my adapted version of Ottolenghi’s Slow-cooked Chicken with Crisp Corn Crust.