Take your tastebuds on a trip to North Africa with this one-pot chicken tagine flavored with Moroccan-inspired harissa and ras el hanout spice blend. In just one hour, you will have a flavorful dish that will taste like it took hours to cook. Plus it's easy to prep ahead of time making it a great option for dinner parties.
Cook's note: Sliced Spaccatelle Tomatoes from Masseria Mirogallo will also work if you don't have Strained Passata di Pomodori Tomatoes on hand.
This recipe was originally published May 2015.
Heat olive oil in a large skillet over medium high heat. Season the chicken pieces with salt and pepper. Add chicken to the skillet and brown on all sides. Remove the chicken from pan and set aside.
In the same pan, over medium heat, add the onions and garlic and sauté until soft and translucent, about 3-4 minutes. Add ras el hanout and continue cooking for another 30 seconds until spices start to toast and become fragrant. Stir in the remaining ingredients and reserved chicken. Bring to a boil, cover and turn heat down to low. Simmer for 25-30 minutes, stirring occasionally, until chicken is cooked through and tender. If sauce is too thick, thin with a little extra water.
Serve on a bed of couscous with more harissa on the side for those who like a little extra heat.