Ingredients

• 800g skinless, boneless chicken thighs, cut into large chunks
• 1 tbsp harissa
• 1 tbsp vegetable oil
• 1 large onion, finely sliced
• 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
• Small handful mint leaves, to serve

Method

Step 1: Marinate the Chicken

Mix the chicken thighs with harissa in a large bowl. Cover and chill for 20-30 minutes to allow the flavors to marinate.

Step 2: Brown the Chicken

Heat vegetable oil in a large flameproof casserole or tagine dish. Add the chicken and fry for 2-3 minutes until browned on all sides. Remove the chicken from the dish and set aside.

Step 3: Cook the Onion & Add Spices

In the same dish, fry the onion for 8-10 minutes until soft. Stir in the ground cinnamon, cumin, and turmeric to release the spices’ aroma. Return the chicken to the dish, along with the chicken stock, chopped tomatoes, and raisins. Season with salt and pepper, bring to a boil, and then reduce the heat to low. Cover and simmer for 45 minutes.

Step 4: Add Chickpeas & Final Simmer

Add the chickpeas to the dish and continue simmering, uncovered, for an additional 15 minutes, allowing the sauce to thicken slightly. Serve with couscous and top with fresh mint leaves for a vibrant finish.

Tips for Serving

This Chicken & Chickpea Tagine is delicious when served over fluffy couscous, allowing you to soak up all the rich, flavorful sauce. Garnish with mint leaves for a fresh, aromatic touch that enhances the dish’s festive appeal.