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
