Chicken Tagine with Harissa and Lemon
Join us in making this delightful Chicken Tagine with Harissa and Lemon! No tagine, no problem! You can use a Dutch oven or any heavy, lidded pot. But still call the dish a tagine - sounds cooler. See you there!
Serves: 2 - 4
- 1 tablespoon harissa paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 4 bone-in, skin-on chicken thighs
- 1 onion, sliced
- 2 garlic cloves
- 2 small preserved lemons, sliced thinly
- 3 cup chicken broth, divided
- 1/2 cup pitted castelvetrano olives
- 10 ounces dry plain couscous
- 1/4 cup roughly chopped parsley
- 1/4 cup roughly chopped mint leaves
- 2 tablespoons chopped chives
- extra virgin olive oil
- salt and pepper, to taste
- In a bowl, mix together 1 tablespoon of olive oil, the harissa paste, ground cumin, ground ginger and turmeric along with a big pinch of salt. Rub the mixture all over the chicken thighs to evenly coat.
- To a tagine with a heat diffuser or a large dutch oven, heat one tablespoon of olive oil over medium heat. Place the chicken thighs, skin-side down into the hot oil and cook for 4 minutes, or until golden brown.
- Flip the chicken over and allow to cook, untouched for an additional 4 minutes.
- Nestle the onion slices along with the garlic and preserved lemon around the chicken thighs in the pan.
- Gently pour 1 cup of chicken stock around the chicken thighs, followed by a scattering of the olives.
- Allow the mixture to come to a simmer and then cover with the lid and reduce the heat to low. Cook for 10 - 12 minutes, until the chicken is fully cooked through.
- Meanwhile bring the remaining 2 cups of chicken stock to a boil in a medium saucepan and add in a tablespoon of olive oil.
- Pour in the couscous and stir to be sure no lumps have formed. Cover and remove from heat, allowing the couscous to stand for 5 minutes.
- Mix all of the chopped herbs together in a bowl and set aside.
- Remove the lid and, using a fork, fluff the couscous to break up the grains. Add a drizzle of olive oil to the couscous and season with salt and pepper.
- Stir in half of the mixed herbs and gently toss.
- Serve the chicken tagine with the herbed couscous and the remaining herbs scattered over top to garnish.