This recipe was one of the finalists in our Tagine Contest.

Several of these Tagine recipes call for Harissa.  Emily has included a note at the end of this recipe for storing extra.  She also has a recipe for a spicy couscous here.  Sounds like it would be superb  with other dishes.  Ras el hanout is, like curry, a variable spice.  If you want to try mixing your own, try Paula Wolfert’s in “Mediterranean Clay Pot Cooking”

¼ cup extra virgin olive oil
8 skinless, boneless chicken thighs
kosher salt and freshly milled black pepper
⅓ cup ras el hanout
¼ cup butter
¼ cup olive oil
2 large sweet onions, halved and julienned
1 ½ to 2 teaspoons kosher salt
1 tablespoon ground ginger
1 teaspoon white pepper
½ teaspoon black pepper
1 teaspoon saffron threads, crumbled
1 teaspoon turmeric
1 teaspoon ras el hanout, or more to taste
½ teaspoon ground cinnamon, or more to taste
1 14-ounce can canned diced tomatoes
1 cup chicken stock
¼ cup honey
½ cup golden raisins
¼ cup chopped fresh cilantro
¼ cup torn fresh mint leaves
½ cup sliced almonds, toasted till golden

FOR THE SPICY COUSCOUS:
4 cups chicken stock
1 teaspoon kosher salt
¼ cup extra virgin olive oil
2 teaspoons harissa, see recipe
3 cups couscous

FOR THE HARISSA:
1 ½ cups Asian chile-garlic sauce
1 tablespoon minced garlic
1 tablespoon ground coriander
1 tablespoon caraway seeds
1 tablespoon dried mint
1 medium bunch cilantro, washed and dried
1 tablespoon extra virgin olive oil, plus more as needed

Heat the olive oil in a dutch oven over medium heat. (If you are using a Clay Coyote Flameware Tagine, this sauteeing step can be done right in the base). Season the chicken thighs with salt, pepper and ras el hanout. Sauté the chicken until light golden. Do not worry if it is not cooked through. It will continue cooking in the tagine sauce. Remove from the pan and set aside.

Melt 1/4 cup butter with the olive oil left in the pan, adding a little more olive oil if necessary, over medium heat. Add the onions and sauté until lightly caramelized. Add 1 1/2 teaspoons kosher salt, ground ginger, white pepper, black pepper, saffron, turmeric, ras el hanout and cinnamon. Stir to combine and cook for about a minute. Add the tomatoes and chicken stock and cook for 5 minutes. Add the honey, stir to combine. Taste for seasoning and add more salt, ras el hanout or cinnamon if desired. Add the chicken pieces and cook until the chicken is cooked through and the sauce has thickened.

About 10 minutes before serving, add the raisins and cook another 5 minutes.

When ready to serve, remove chicken pieces to a warm shallow bowl. Pour the sauce over the chicken and top with cilantro and mint, then scatter with toasted almonds. Serve with Spicy Couscous.

FOR THE SPICY COUSCOUS:
In a medium saucepan, bring the stock or water, salt, olive oil and Harissa to a boil. Turn off the heat and add the couscous, stirring. Cover and let stand for 5 minutes. Fluff with a fork. Serve hot.

FOR THE HARISSA:
Process to a paste all ingredients in a food processor fitted with a steel blade.

Store in a glass jar and cover with a thin film of extra virgin-olive oil.

Harissa may be stored in the refrigerator for 2 to 3 months. Cover with a light film of extra-virgin olive oil after each use.

Emily S

Artichoke Chick Pea Tagine

INGREDIENTS:

1-1/2 C Chickpeas

Salt

1/2 tsp Baking Soda

2 Large Onions

3 Large Bell Peppers

1/2 Butternut squash

Olive Oil

20-30 frozen artichoke hearts

1-1/2 C. chopped kalamata olives

1 tsp saffron threads

1-2 preserved lemons

Harissa

2 large red bell peppers

skin of 1 preserved lemon

3 garlic cloves

2 TBSP cumin

1 tsp salt

1/2 bunch of cilantro

1/2 lb small hot red chilis

Olive Oil

TAGINE

1. Soak 1½ cup chick peas in water to cover for at least 4 hours. Add 2 tablespoons salt and ½ teaspoon baking soda to the soaking water. Cook in the soaking liquid until just barely tender. It is preferable to cook the chick peas in a clay pot. Drain and rinse. Rub to remove skins.
2. Thinly slice 2 large onions and 3 large bell peppers. Dice half a butternut squash. Use a frying pan to sauté all vegetables in batches, in 3 tablespoons olive oil until they begin to brown. Remove to a bowl.
3. Add 20 to 30 frozen artichoke hearts to the frying pan, adding more oil as needed.
4. Combine vegetables and chick peas in a clay pot or a tagine. Add 1½ cups pitted, coarsely chopped kalamata olives, 1 teaspoon saffron threads       and salt to taste.
5. Rinse and finely dice the skins only of 1 to 2 preserved lemons. Add to tagine, and simmer for 20 minutes. Add 2 to
3 tablespoons harissa (see recipe below) and cook 15 minutes more. Adjust seasoning.
6. Serve with steamed cous-cous or rice on the side, and with additional harissa and preserved lemon slices for those who want it. An orange salad with olives is an appropriate accompaniment.

HARISSA
1. Roast 2 large red bell peppers by placing them under a broiler and turning them. Cover with a plate or place in a paper bag. Peel skin off and discard.
2. Turn peppers into a food processor. Add the rinsed skin of 1 preserved lemon, 3 garlic cloves, 2 tablespoons cumin, 1 tablespoon salt, ½ bunch cilantro, chopped, and ½ lb. small hot red chilies, stems removed. Process. Let stand at least 1 hour. Turn into a jar, cover with olive oil and refrigerate. Harissa should be very spicy.
ORANGE SALAD WITH OLIVES
1. Peel 3 large seedless oranges. Cut each into eighths and then cut wedges into one inch pieces. Set aside.
2. Combine ¼ teaspoon ground aleppo pepper (or cayenne), 1 teaspoon smoked Spanish paprika, 1 small clove garlic, chopped fine, 3 tablespoons olive oil, 1 tablespoon sherry vinegar, salt and pepper, ½ cup chopped parsley and 1 dozen Kalamata olives, chopped coarsely. Stir dressing well and pour over oranges. serves 6

Miriam S.