Moroccan Harissa Chicken & Chickpea Tagine with Almond Couscous

Moroccan Harissa Chicken & Chickpea Tagine with Almond Couscous ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 0.5 tsp ground turmeric
• 0.25 tsp ground cinnamon
• 14.5 oz canned diced tomatoes, undrained
• 1.5 cups chicken broth
• 15 oz canned chickpeas, rinsed and drained
• 1 tbsp fresh lemon juice
• 0.75 tsp salt
• 0.5 tsp black pepper
• 0.25 cup fresh cilantro, chopped
• 1 cup couscous (fine or medium grain)
• 1 cup chicken broth (for couscous)
• 1 tbsp unsalted butter
• 0.25 cup sliced almonds
• 2 tbsp fresh parsley, chopped

How to make Moroccan Harissa Chicken & Chickpea Tagine with Almond Couscous

1. Pat the 1.5 lbs boneless, skinless chicken thighs dry with paper towels. Season them all over with 0.75 teaspoon salt and 0.5 teaspoon black pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken thighs for 3-4 minutes per side until golden, then remove them from the pot and set aside.
3. Reduce the heat to medium. Add 1 chopped yellow onion to the pot and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
4. Stir in 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger; cook for another 1 minute until fragrant.
5. Add 2 tablespoons of harissa paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 0.5 teaspoon ground turmeric, and 0.25 teaspoon ground cinnamon to the pot. Cook for 1 minute, stirring constantly, to toast the spices.
6. Pour in one 14.5 oz can of undrained diced tomatoes and 1.5 cups of chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
7. Return the browned chicken thighs to the pot. Cover with a lid and reduce the heat to low; simmer for 25-30 minutes, or until the chicken is cooked through and tender.
8. Stir in one 15 oz can of rinsed and drained chickpeas and 1 tablespoon of fresh lemon juice. Continue to simmer for another 5 minutes to allow the flavors to meld.
9. While the tagine simmers, prepare the couscous: In a small saucepan, bring 1 cup of chicken broth to a boil. Remove from heat and stir in 1 cup of couscous and 1 tablespoon of unsalted butter. Cover tightly with a lid and let stand for 5 minutes.
10. After 5 minutes, fluff the couscous with a fork. In a small dry skillet, toast 0.25 cup of sliced almonds over medium heat for 2-3 minutes until lightly golden and fragrant. Stir the toasted almonds and 2 tablespoons of fresh chopped parsley into the fluffed couscous.
11. Taste the tagine and adjust seasoning if necessary. Ladle the Moroccan Harissa Chicken and Chickpea Tagine into serving bowls. Serve immediately alongside the almond couscous, garnished with 0.25 cup of fresh chopped cilantro.

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