Time: 50 min.
Complexity: easily
Servings: 4

Tagine is a Moroccan dish of vegetables and meat stewed in their own juices. In its native land, it's prepared in a clay pot with a high conical lid, also called a tagine. But if you don't have a special pot, you can cook it in a cast iron pan. Its incredibly spicy aroma will immerse you in the world of the mysterious East. A spicy harissa paste, mixed with sour cream to soften the spiciness, also adds a piquant flavor.
If you can't find harissa, try replacing it with Abkhazian adjika.

Ingredients:

Tagine

• 8 chicken thighs
• 1.5 cups canned chickpeas, drained
• 1.5 cups canned diced tomatoes (drained)
• 3/4 cup chopped dried apricots
• 2 tbsp. l. canola oil
• 2 tbsp. l. olive oil
• 1 large onion, peeled and cut into thin half rings
• 2 cloves garlic, crushed
• 1 tbsp. l. ras el hanout seasoning, see below
• A large pinch of saffron soaked in ¼ cup warm water
• 1 cinnamon stick
• Chopped parsley and cilantro, for garnish

Harissa sauce

• 0.5 cup sour cream with 15-30% fat content
• 1 tbsp. harissa
• Mix and put in the refrigerator for half an hour.

Ras el Hanout dry spice mix

• 1 cinnamon stick
• 2 pieces of galangal
• 1 tbsp. ground ginger
• 8 allspice berries
• 8 white or green cardamom seeds
• 1 teaspoon of anise
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon lavender
• 2 small pieces of orris root
• 5 dried rose buds
• 4 whole cloves
• 6 turmeric fruits
• 1/2 tsp ground cayenne pepper
• A pinch of mace
• Grind all ingredients

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, chickpeas, harissa sauce, saffron, cinnamon, allspice, Anise seeds, cardamom, nutmeg, turmeric, carnation, ground cayenne pepper, macis

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Preparation:

Step 1
• Heat canola oil in a large cast-iron skillet or tagine over high heat. Season the chicken with salt and pepper on all sides and place skin-side down in the hot oil. Fry until golden brown, in batches if necessary. Turn the thighs over and cook for another 2 minutes. Transfer the fried chicken to a plate.
Step 2
• Drain the fat, reserving about 2 tablespoons, and add the olive oil. Sauté the onion over medium heat until soft. Add the garlic and sauté for 30 seconds. Then add the ras el hanout and cook for another 30 seconds. Add the saffron and its liquid, tomatoes, chickpeas, dried apricots, and cinnamon stick to the onion and garlic mixture and bring to a gentle simmer. Add the chicken pieces to the resulting sauce and bring back to a simmer.
Step 3
• Preheat oven to 200°C.
  
  Cover and simmer in the oven for 35-40 minutes, until the chicken is tender. Do not open the lid during this time. Before serving, top each serving with a spoonful of harissa and sour cream sauce and sprinkle with herbs.

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