Shared Recipe: Chicken Harissa Tagine

Shared Recipe: Chicken Harissa Tagine

I’m incredibly lucky to have friends that love good food just as much as myself. I’m very excited to present a recipe from my friend Nate, who I’ve known since the 6th grade.

Nate is a gifted musician, and you can find his work below.


Recipe

Chicken Harissa Tagine





Tagine

Qtys Measurements Ingredients Prep
2 Cloves Garlic Peeled
1/2 Each Red Onion Diced
2 Tablespoons Black Olives Chopped
2 Each Skinless Chicken Breast 1” Cubes
1 1/2 Tablespoon Cumin Ground
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Dash Cayenne
1 Dash Fennel Seed Ground
1 Dash Ginger Powder
1 Dash Dried Parsley
1 Dash Dried Thyme
1 Dash Saffron
1 10oz Jar Mild Harissa
1 Each Carrot ½” Dice
1 Each (Small) Butternut Squash ½” Dice
1 Each Zucchini ½” Rounds
1 15oz Can Garbanzo Beans Drained

 

Coat the inside of a tagine with olive oil, and rub 1ea crushed clove of garlic inside the tagine.

Using a diffuser, set the tagine over low heat. Once warm, add 1ea minced garlic clove, red onion and olives, allow to cook for 2-3min.  Add the chicken and spices and cook for another 5min. Add the harissa, vegetables and beans, toss to evenly coat.  Raise the temp to medium high and allow to cook for 30-45min with the tagine lid covering, stirring occasionally to prevent sticking. If stew looks a little dry, add a touch of water to keep things moist.



Couscous               

Qtys Measurements Ingredients Prep
1 1/4 Cup Water
1 Cup Couscous
1/4 Teaspoon Salt
2 Tablespoons Grapeseed Oil
1 Each Apricot Diced
1/4 Cup Cashew Nuts
1 Dash Saffron
2 Tablespoons Black Olives Chopped
1 Tablespoon Dried Currants
1 Each Lemon
1 Teaspoon Butter

 

In a pot, bring the water up to a boil. Once at a boil, add the couscous, salt and grapeseed oil and stir. Remove from heat, cover with a lid and let stand for 5-8min.

In a small saute pan over low heat, add a touch of oil and lightly cook the apricots, cashews and saffron, just until the apricots start to break down.

Fluff the couscous with a fork, squeeze in lemon juice and stir in the apricot & nut mixture while still warm. Season to taste.



Yogurt Sauce          

Qtys Measurements Ingredients Prep
8 Ounces Plain Greek Yogurt
1 Dash Dried Parsley
1 Dash Saffron
1 Dash Ground Cumin

 

Mix ingredients together thoroughly in a bowl. Set aside.



Final Plating

Remove the tagine off the heat, and safely remove the lid, season to taste. Push stewed ingredients towards the center of the tagine, and spoon couscous along the outside rim of the tagine. Present yogurt on the side as an accompaniment.

Serve and enjoy with good friends!


 

Equipment:

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