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.
Chicken Harissa Tagine
|2||Each||Skinless Chicken Breast||1” Cubes|
|1||10oz Jar||Mild Harissa|
|1||Each (Small)||Butternut Squash||½” Dice|
|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.
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.
|8||Ounces||Plain Greek Yogurt|
Mix ingredients together thoroughly in a bowl. Set aside.
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!