Moroccan Chicken Harissa Tagine (Printable)

Moroccan flavors unite with harissa, vegetables, and tender chicken in a warming North African stew.

# Ingredient List:

→ Chicken

01 - 2.6 lbs bone-in, skinless chicken thighs or drumsticks

→ Marinade & Spice Mix

02 - 2 tablespoons olive oil
03 - 2 teaspoons ground cumin
04 - 2 teaspoons ground coriander
05 - 1 teaspoon ground cinnamon
06 - 1 teaspoon ground ginger
07 - 1 teaspoon sweet paprika
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Vegetables & Aromatics

12 - 2 medium onions, finely sliced
13 - 3 garlic cloves, minced
14 - 2 large carrots, peeled and sliced
15 - 1 large red bell pepper, sliced
16 - 14 ounces canned chopped tomatoes
17 - 2/3 cup green olives, pitted
18 - 1 preserved lemon, quartered and thinly sliced (optional)

→ Liquids

19 - 1 2/3 cups chicken stock

→ Harissa Paste

20 - 2 tablespoons harissa paste (or to taste)

→ Garnish

21 - Fresh cilantro or parsley, chopped
22 - Toasted slivered almonds (optional)

# How to Make:

01 - Combine chicken pieces with olive oil, cumin, coriander, cinnamon, ginger, paprika, turmeric, cayenne pepper, salt, and black pepper in a large mixing bowl. Ensure even coating and marinate for at least 15 minutes or up to overnight in the refrigerator for enhanced flavor infusion.
02 - Preheat a large heavy-bottomed pot or tagine over medium-high heat. Arrange marinated chicken in the pot and sear on all sides for approximately 5 minutes until lightly browned. Transfer chicken to a plate and set aside.
03 - In the same pot, add sliced onions and cook until softened and translucent, about 5 minutes. Incorporate minced garlic, sliced carrots, and bell pepper, cooking for an additional 3 minutes while stirring regularly.
04 - Add canned chopped tomatoes to the vegetables. Return browned chicken to the pot. Pour in chicken stock and toss in green olives and preserved lemon segments if using. Stir to combine and bring contents to a gentle simmer.
05 - Cover with a tight-fitting lid and let simmer gently over low heat for 1 hour, until chicken is tender and sauce has thickened.
06 - Remove lid and stir in harissa paste. Continue simmering uncovered for 5 to 10 minutes to further develop flavors. Taste and correct seasoning as required.
07 - Transfer to serving platter and garnish with chopped cilantro or parsley and toasted slivered almonds. Serve immediately.

# Expert Tips:

01 -
  • Easy to make in one pot with everyday ingredients
  • Deeply aromatic and complex in flavor thanks to the spice blend
  • Flexible enough for customizing with your favorite vegetables
  • Delicious served with couscous or crusty bread to soak up the sauce
02 -
  • High in protein makes it perfect for hearty dinners
  • Naturally dairy-free and friendly for most diets
  • Freeze leftovers and reheat for quick weeknight meals
03 -
  • Toast your almonds for garnish it adds a whole new flavor layer
  • Let the chicken marinate overnight if you have time the taste is far deeper
  • Never skip browning the chicken It brings out that rich roasted flavor that sets a great tagine apart

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