Ingredients
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1 tablespoon olive oil
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1/4 cup chopped almonds
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2 garlic cloves, minced
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1 large onion, finely chopped
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8 whole boneless skinless chicken thighs
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2 tablespoons harissa
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1 1/4 cups water
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1 (400 g) can chickpeas, drained
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2 fresh tomatoes
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1 tablespoon honey
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1 teaspoon ground cumin
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1/2 teaspoon cinnamon
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1/2 cup kalamata olive
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3 cups hot cooked couscous or 3 cups cooked rice
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2 tablespoons raisins or 2 tablespoons craisins
Instructions
- Heat oil in large tagine, pan or wok over medium high heat until hot.
- Add almonds and cook until golden brown.
- Remove with slotted spoon and set aside to drain on kitchen paper.
- Add garlic, onion then chicken to same pan in which almonds were cooked.
- Saute for 10 minutes or until browned.
- Mix together harissa paste, water, currants, honey, cumin and cinnamon.
- Add mixture to chicken and stir well.
- Add chick peas, tomatoes (cut into sixths or eighths) and olives, if using.
- Reduce heat to medium, cover and cook.
- Stir gently and baste occasionally for 20 minutes.
- Add more water if necessary.
- Serve over couscous (preferably) or rice.
- Top with browned chopped almonds.