Harissa chicken tagine

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Author

www.bart-ingredients.co.uk

Yields1 Serving
 3 tbsp olive oil 2 red onions (thinly sliced) 6 chicken thighs (with bones) 2 tsp spice blended harissa 1 tsp garlic clove (crushed) 1 tsp fresh, ginger (crushed) 175ml water 100g pitted green olives peel from 1⁄2 a preserved lemon (cut into strips) 3 tsp fresh coriander (chopped) 1 tbsp fresh parsley (chopped) fresh coriander (to garnish) some couscous (to serve)
1

In a heavy-based casserole dish with a well-fitting lid, heat the oil. Add the onion and cook gently for 15-20 minutes, until very soft.

2

Remove the onion and add the chicken. Cook until browned all over.

3

Stir in the Harissa and cook for 1 minute, then return the onions to the pan.

4

Add the garlic, ginger, and water and season with salt and pepper. Bring to the boil then reduce the heat, cover the pan and simmer very gently for 45 minutes.

5

Stir in the olives, preserved lemon, coriander and parsley and cook for a further 10-15 minutes.

6

Scatter the chopped coriander over and serve with cooked couscous.

CategoryCuisine

Ingredients

 3 tbsp olive oil 2 red onions (thinly sliced) 6 chicken thighs (with bones) 2 tsp spice blended harissa 1 tsp garlic clove (crushed) 1 tsp fresh, ginger (crushed) 175ml water 100g pitted green olives peel from 1⁄2 a preserved lemon (cut into strips) 3 tsp fresh coriander (chopped) 1 tbsp fresh parsley (chopped) fresh coriander (to garnish) some couscous (to serve)

Directions

1

In a heavy-based casserole dish with a well-fitting lid, heat the oil. Add the onion and cook gently for 15-20 minutes, until very soft.

2

Remove the onion and add the chicken. Cook until browned all over.

3

Stir in the Harissa and cook for 1 minute, then return the onions to the pan.

4

Add the garlic, ginger, and water and season with salt and pepper. Bring to the boil then reduce the heat, cover the pan and simmer very gently for 45 minutes.

5

Stir in the olives, preserved lemon, coriander and parsley and cook for a further 10-15 minutes.

6

Scatter the chopped coriander over and serve with cooked couscous.

Harissa chicken tagine