Moroccan Chicken Tagine

Submitted by Baz231

"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: 50mins
• Ingredients: 15
• 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.

Reviews

[lesley.keddy]

Really easy recipe. Just got back from Morocco and found this to be quite authentic.

 

[JustJanS]

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.

 

[theredhead98]

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.

 

[MrsMM]

I was realllly nervous when cooking this, because I thought the 'sauce' preparation looked weak, with the amount of water, and DH and I do not like our food weak. I was totally worried for nothing. Never had harissa before, was SO excited to try this recipe once I got my hands on some harissa and we were not disappointed. DELICIOUS. Very simple prep as well. I did a full tsp of cumin and a teensy bit extra harissa (fear of the weak sauce) and I also added salt. Used less chicken as another reviewer did. Can't wait to make it again. FANTASTIC.

 

[ganjavih]

Outstanding! I used this recipe twice and the second time doubled the amount of onion and raisins, and it turned out even better. The house smelled amazing while I was cooking this. A definite keeper.