Moroccan Chicken Tagine

Recipe by Baz231
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 and onion to the same oil in which almonds were cooked and saute for 5 minutes.
  • Add chicken to same pan and 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, or if too wet, remove lid and reduce.
  • Serve over couscous (preferably) or rice.
  • Top with browned chopped almonds.
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