Moroccan Chicken Tagine

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. TIP: Harissa pastes come in different strengths - if using from a jar, use 2 to 3 tablespoons (or more if you like it spicier). If using it from a tube, it's concentrated, and you might want to use less (I found this out the hard way!)

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1⁄4 cup  slivered almonds
• 2  garlic cloves, minced
• 1  large onion, finely chopped
• 800  g boneless skinless chicken thighs
• 2  tablespoons harissa (see tip in summary)
• 1  cup water
• 1 (400 g) can chickpeas, drained and rinsed
• 2  fresh tomatoes
• 2  tablespoons dried currants or 2  tablespoons raisins
• 1  tablespoon honey
• 1  teaspoon ground cumin
• 1⁄2 teaspoon cinnamon
• 1⁄2 cup kalamata olive, sliced (optional)
• 3  cups  cooked couscous or 3  cups cooked rice

Directions

1. Heat tagine, pan or wok over medium high heat, add almonds and dry fry until golden brown. Remove and set aside.
2. Heat oil in same pan, then add garlic and onion and saute over low heat for 5 minutes.
3. Chop chicken into 2 cm chunks, add to pan and cook for 10 minutes or so, turning regularly until browned on all sides.
4. Meanwhile mix together harissa paste, water, currants, honey, cumin and cinnamon.
5. Add mixture to chicken and mix well.
6. Add chick peas, tomatoes (cut into sixths or eighths) and olives, if using. Mix well.
7. Reduce heat to low, cover and cook.
8. Cook for 20 minutes, stirring occasionally.
9. Add more water if necessary, or if too wet, remove lid and reduce.
10. Serve over couscous (preferably) or rice.
11. Top with browned chopped almonds.