I’ve been through a few phases these past few years. First there was green curry … in chicken, prawns, with veggies – everything! And then came the red curry phase, *gulp*, I mean everything was red curried! Enter harissa paste. Yes, you guessed it, I just cannot get enough of this North African spicy paste. It’s amazing with lamb, butternut and dates, but it is truly magnificent in this harissa chicken tagine with chickpeas and apricots. Harissa forever!
1 teaspoon garlic
1 onion, chopped
3 chicken breasts, cubed
3 teaspoons harissa paste
1 can whole tomatoes
1 can chickpeas
1 can apricots (with syrup)
100 ml white wine or water
- Fry the onion and garlic with a splash of olive oil in the base of the tagine.
- Once the onions turn translucent, add the chicken. Add the harissa paste, making sure all of the chicken is covered nicely.
- Lower the heat and add the tomatoes and wine or water. Cover the tagine and let it cook for about an hour.
- Add the chickpeas and apricots with the syrup and simmer for half an hour.
- Serve with couscous and almonds.