How To Make Harissa Chicken Tagine
Today we are feasting with… Saint Cyprian.
Want to learn about Saint Cyprian? Check out this audio clip from our friends at Franciscan Media.
Saint Cyprian’s feast day is September 16th and he is the patron saint of North Africa. Saint Cyprian, pray for us!
Download Harissa Chicken Tagine Recipe
Spice up your celebration of Saint Cyprian’s feast day with Harissa Chicken Tagine, a warm and aromatic North African classic! This hearty dish is bursting with flavor, thanks to a bold harissa sauce made from dried chili peppers, roasted red peppers, and an array of fragrant spices.
Paired with tender chicken thighs, sweet apricots, and fluffy couscous, this dish delivers a perfect balance of heat and sweetness. Cooked in a traditional tagine or any oven-safe pan, it’s a meal that will transport your taste buds to a Moroccan kitchen.
Download the recipe now and bring a taste of North Africa to your table!
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Ingredients:
- 2 Tablespoons Canola Oil
- 1 ½ pounds Boneless Chicken Thighs, seasoned with salt and pepper
- 3 Carrots, diced
- 1 Onion, diced
- 1 Tablespoon Ginger, minced
- 4 cloves Garlic, minced
- 4-6 dried Chili Peppers
- 1 (6 ounce) jar Roasted Red Peppers
- 2 Tablespoons Tomato Paste
- ½ Lemon, juiced
- 1 teaspoon Cumin
- ½ teaspoon Paprika
- 1 teaspoon Coriander
- ½ teaspoon Turmeric
- ½ teaspoon Caraway Seed
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 ½ cups Chicken Broth
- ¼ cup Dried Apricots, diced
- 1 cup Couscous
Preparation Instructions:
- Preheat the oven to 400°F. In a blender, puree chili peppers, roasted peppers, tomato paste, lemon juice, cumin, paprika, coriander, turmeric, caraway seed, salt, and sugar. Set aside.
- In a large, oven proof-pan, heat 1 tablespoon canola oil over medium high.
- Sear chicken 5 minutes on each side until golden brown. Remove from pan to a plate. Add remaining canola oil to pan. Add carrot, onion, and garlic and saute until softened, about 5 minutes.
- Add grated ginger, puree, and chicken broth. Stir to combine. Bring to a boil. Then add in the apricots, couscous and chicken. Cover and place in the preheated oven for about 20 minutes. Gently stir to fluff the couscous.