- 800g skinless boneless chicken thighs, cut into large chunks
- 1 tbsp harissa
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 1 tbsp vegetable oil
- 1 large onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 500ml chicken stock
- 400g can chopped tomatoes
- 100g raisins
- 400g can chickpeas, drained and rinsed
- 250g couscous, to serve
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- small handful mint, leaves only, to serve
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins.
Heat the oil in a large flameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.
Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.
Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.