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Food Network SA

Chicken and Chickpea Tagine with Apricots and Harissa Sauce

Key info

  • Difficulty
    › Intermediate
  • Prep time
    › 5 min
  • Cook time
    › 3/4 hr
  • Serves
    › 4

Ingredients

  • 2 tablespoons canola oil
  • 8 chicken thighs
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled, halved, and thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon ras al-hanut*
  • Large pinch saffron, soaked in 1/4 cup warm water
  • 1 cinnamon stick
  • 1 1/2 cups canned diced tomatoes, drained
  • 1 1/2 cups canned chickpeas, rinsed and drained
  • 3/4 cup dried apricots, sliced into half moons
  • Harissa Sauce, recipe follows
  • Chopped flat-leaf parsley, for garnish
  • Chopped fresh cilantro leaves, for garnish
  • *Cook's Note: Ras al-hanut is a mixture of many different spices used in Moroccan cooking. It is available at spice markets or online.

Harissa Sauce:

  • 1/2 cup creme fraiche
  • 1 tablespoon harissa*
  • Salt

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