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.