Moroccan Chicken Tagine

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 heat oil in large tagine, pan or wok over medium high heat until hot.
• 2 add almonds and cook until golden brown.
• 3 remove with slotted spoon and set aside to drain on kitchen paper.
• 4 add garlic, onion then chicken to same pan in which almonds were cooked.
• 5 saute for 10 minutes or until browned.
• 6 mix together harissa paste, water, currants, honey, cumin and cinnamon.
• 7 add mixture to chicken and stir well.
• 8 add chick peas, tomatoes (cut into sixths or eighths) and olives, if using.
• 9 reduce heat to medium, cover and cook.
• 10 stir gently and baste occasionally for 20 minutes.
• 11 add more water if necessary.
• 12 serve over couscous (preferably) or rice.
• 13 top with browned chopped almonds.