Chicken Tagine with Harissa Sauce





5 min


45 min


Like 25


  • 1/4 cup ‏Olive oil
  • 8 pieces ‏Chicken parts
  • ‏Salt and black pepper to taste
  • 1 ‏Large white onion, peeled and thinly sliced
  • 3 ‏Cloves garlic, chopped
  • 3 tsp ‏Ras-el-hanout
  • 1 pinch ‏Saffron, soaked in 1/4 cup warm water
  • 1 ‏Cinnamon stick
  • 1 can ‏Diced tomatoes, drained
  • 1 can ‏Chickpeas, rinsed and drained
  • 1/2 cup ‏Dried apricots, sliced in half
  • 8 tbsp ‏Crème fraiche (For the Harissa Sauce)
  • 1 tbsp ‏Harissa (For the Harissa Sauce)
  • ‏Chopped flat-leaf parsley (For the Harissa Sauce)
  • ‏Chopped fresh cilantro leaves (For the Harissa Sauce)
  1. Preheat your oven to 350°F.
  2. Heat olive oil in a large pot over high heat. Season your chicken with salt and pepper on all sides and place in the hot pan with the skin side down first.
  3. Pan-fry chicken until golden brown or 2 minutes per side and set aside.
  4. Add in the onions and cook until translucent then add the garlic and cook for around half a minute.
  5. Add your Ras-el-hanout and cook for another minute.
  6. Add in your saffron, cinnamon stick, chickpeas, tomatoes and apricots and simmer.
  7. Add in the chicken into the pot and let it simmer. Cover you pot and cook in the oven or on the stovetop for 40 minutes until chicken is tender.
  8. Garnish each serving with parsley and cilantro.

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