Chicken Tagine Recipe

Ingredients

Chicken and Spices

• 1.5 lbs boneless chicken thigh meat
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• salt and pepper to taste

Vegetables and Aromatics

• 3 medium carrots, sliced diagonally
• 1 large onion, sliced into half-moons
• 1 tablespoon fresh ginger, minced
• 5 cloves garlic, rough chopped

Spice Blend

• 1 teaspoon cumin
• 1 teaspoon coriander
• 0.5 teaspoon ground turmeric
• 0.75 teaspoon cinnamon
• 0.5 teaspoon caraway seeds (optional)
• 1 teaspoon salt
• 1 teaspoon sugar

Tagine Base

• 14 oz can diced tomatoes (fire-roasted if possible)
• 0.25 cup dried apricots, diced
• 1.5 cups water
• 1.5 cups couscous

Green Harissa Yogurt Sauce

• 1 cup plain yogurt
• 0.5 bunch Italian parsley
• 1 clove garlic
• 0.5 whole jalapeno
• 0.5 teaspoon smoked paprika
• 1 teaspoon coriander
• 0.5 teaspoon salt

Instructions

Prepare the Chicken

1. Preheat oven to 400°F.
2. Cut chicken into bite-sized pieces (1-2 inches) and generously season with salt, pepper, and chili powder.
3. In a large, heavy-bottom, ovenproof skillet or dutch oven, heat the oil over medium-high heat. Sear chicken a few minutes on each side until golden brown. Remove and set aside on a plate.

Build the Tagine

1. While the chicken sears, prep the veggies: slice carrots diagonally ⅓ inch thick, slice onions into half-moon rings, rough chop the garlic, and finely mince the ginger.
2. Add onions, carrots, and a little oil to the same pan. Sauté over medium heat for 5-7 minutes until onions are tender and fragrant.
3. Make a well in the center, add garlic and ginger, and sauté for 1-2 minutes. Add the spices and toast for one minute.
4. Add salt, sugar, undrained tomatoes, dried apricots, and water. Bring to a simmer, scraping up browned bits.
5. Once simmering, stir in the couscous. Nestle in the chicken, cover, and place in the oven for 15-20 minutes.

Green Harissa Yogurt Sauce

1. While the tagine bakes, place parsley, garlic, and jalapeno in a food processor and pulse until finely chopped.
2. Add yogurt, spices, and salt. Pulse repeatedly until well combined—the more you blend, the greener it will get.
3. Pour into a bowl and refrigerate until ready to serve.

Finish and Serve

1. After 15 minutes, remove the pan from the oven. For darker chicken, broil for 1-2 minutes.
2. Scatter with fresh mint leaves and slivered almonds. Serve with Green Harissa Yogurt Sauce.

Notes

• For a vegetarian version, substitute 3 cups cooked chickpeas (or 2 cans, drained) for the chicken.
• You can use quinoa instead of couscous—use 1 cup quinoa and adjust cooking time as needed.
• Don't use fat-free yogurt for the sauce; if using low-fat, add a tablespoon of olive oil for creaminess.