Entrée Recipes

Harissa Chicken Tagine

An entrée to celebrate Saint Cyprian.

Harissa Chicken Tagine Recipe

Make this Harissa Chicken Tagine recipe to celebrate the feast day of Saint Cyprian. Click the button below if you would like to learn more about this saint and why we celebrate this feast day.


  • 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:

  1. 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.
  2. In a large, oven proof-pan, heat 1 tablespoon canola oil over medium high.
  3. 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. 
  4. 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.

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