Although not a traditional tagine ingredient, rose harissa adds sweet, smokey heat here, along with great depth of flavour – and minimal effort! Moroccan-style flavours give this dish an explosion of flavour – sweet and smokey, with a little heat. Just sublime.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
508
Ingredients
2Tbsp.
olive oil
1
onion, finely sliced
8
skin-on chicken thighs
4
large tomatoes
1tsp.
ground ginger
1/2Tbsp.
ground cumin
5Tbsp.
rose harissa paste, we used Belazu
75g
pitted green olives
2
preserved lemons, deseeded and finely chopped
175g
couscous
Pinch saffron
200ml
hot chicken stock
Small handful mint leaves, roughly chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large ovenproof serving dish, toss the oil, onion, chicken, tomatoes, ginger, cumin, harissa and plenty of seasoning. Arrange chicken on top, skin-side up, and roast for 25min, or until the chicken is starting to crisp up.
Step 2Carefully remove from the oven. Transfer the chicken to a plate. Add the olives, preserved lemons and couscous to the dish and stir to combine. Mix the saffron into the stock and pour into the dish.
Step 3Return the chicken to the dish, skin-side up. Return to the oven for 10-15min, or until the chicken is cooked through and the couscous has absorbed the liquid and is tender.
Step 4Fluff up the couscous using a fork, if needed. Scatter over the mint leaves and serve.
GH TIP Buy the best-quality chicken you can afford for ultimate flavour and texture.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
