How To Make Harissa Chicken Tagine
Today we are feasting with… Saint Cyprian.
To celebrate this feast day, we are making Harrisa Chicken Tagine, a traditional North African stew, made in a special earthenware pot. For this dish we’ve incorporated a spicy harissa sauce, made with dried chili peppers and other aromatic spices. It gives this dish a truly flavorful and authentic appeal.
For more information about Saint Cyprian, please visit the website of Franciscan Media. You can also listen to this short audio clip to learn more about Saint Cyprian.
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
*Note: You must be logged in to save the recipe.
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.