Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 0.25 cup chopped almonds; 2 garlic cloves; 1 large onion; 8 whole boneless skinless chicken thighs; 2 tbsp harissa; 1.25 cup water; 1 can chickpeas (400 g); 2 fresh tomatoes; 2 tbsp raisins; 1 tbsp honey; 1 tsp ground cumin; 0.5 tsp cinnamon; 0.5 cup kalamata olive; 3 cup hot cooked couscous

Pan-cooked chicken, chickpeas and almonds, warmed with harissa and cumin. It's finished with browned chopped almonds.

40 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: medium

1
Heat oil in large tagine, pan or wok over medium high heat until hot. Add almonds and cook until golden brown.
2
Remove with slotted spoon and set aside to drain on kitchen paper. Add garlic and onion to the same oil in which almonds were cooked and saute for 5 minutes.
5 min
3
Add chicken to same pan and saute for 10 minutes or until browned. Mix together harissa paste, water, currants, honey, cumin and cinnamon.
10 min
4
Add mixture to chicken and stir well. Add chick peas, tomatoes (cut into sixths or eighths) and olives, if using.
5
Reduce heat to medium, cover and cook. Stir gently and baste occasionally for 20 minutes. Add more water if necessary, or if too wet, remove lid and reduce.
20 min
6
Serve over couscous (preferably) or rice. Top with browned chopped almonds.