Prep 20 mins
Cook 20 mins
I have adapted the best of three other moroccan chicken recipes (primarily the Million Dollar Chicken) to produce this one. The main difference is it uses more authentic ingredients like harissa paste, onions and chick peas. This is now one of my favourite dishes.
- 1 tablespoon olive oil
- 1⁄4 cup chopped almonds
- 2 garlic cloves, minced
- 1 large onion, finely chopped
- 8 whole boneless skinless chicken thighs
- 2 tablespoons harissa
- 1 1⁄4 cups water
- 1 (400 g) can chickpeas, drained
- 2 fresh tomatoes
- 2 tablespoons dried currants or 2 tablespoons raisins or 2 tablespoons craisins
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup kalamata olive (optional)
- 3 cups hot cooked couscous or 3 cups cooked rice
- Heat oil in large tagine, pan or wok over medium high heat until hot.
- Add almonds and cook until golden brown.
- Remove with slotted spoon and set aside to drain on kitchen paper.
- Add garlic, onion then chicken to same pan in which almonds were cooked.
- Saute for 10 minutes or until browned.
- Mix together harissa paste, water, currants, honey, cumin and cinnamon.
- Add mixture to chicken and stir well.
- Add chick peas, tomatoes (cut into sixths or eighths) and olives, if using.
- Reduce heat to medium, cover and cook.
- Stir gently and baste occasionally for 20 minutes.
- Add more water if necessary.
- Serve over couscous (preferably) or rice.
- Top with browned chopped almonds.
Really easy recipe. Just got back from Morocco and found this to be quite authentic.
I wish I could give this one more stars Baz. Thanks for the recommendation! I made this using Peter Watson Harissa (for any Aussies out there) and as I was unsure of it's strength, I used only 6 teaspoons. Next time I'll use the full 2 metric tablespoons!. The only change I made to this recipe was to add 1 teaspoon of salt and to use only enough chicken for the two of us whilst keeping the sauce ingredients the same. We ate this over cous cous flavoured with chicken stock and shredded preserved lemon. I will be making this again, and next time I'll sprinkle a half a handful of chopped fresh parsley over it at the end.
This recipe has been around for a while, but I just got into Moroccan food and made this as my first attempt. Made my own harissa from another recipe on this site. We are big Indian food / curry fans but had never had this type of food. The house smelled divine while this was cooking. Oh my, great flavors! This is a winner and a keeper for us.