This adaptable Moroccan tagine can be as mild or as hot as you can handle. Serve with crusty bread to sop up all the braising juices.
Our go-to braised harissa chicken is so easy to put together and so delicious! It brings big, bold flavors to your table, which is what New York Shuk is all about. The best thing about this dish is that it’s easy to adapt and you can play around with ingredients you have on hand.
For a one-pot meal, arrange a layer of potatoes, sliced ¼ inch thick, over the olive oil in the pan, then top with the onions and tomatoes. To change things up, stir in a can of chickpeas or white beans during the last 30 minutes of cooking. No fresh tomatoes on hand? Use 3 canned whole tomatoes, coarsely chopped or cut into wedges, instead. If you like things hot and spicy, swap the Ras el Hanout for 1 teaspoon of our NY Shuk Fiery Harissa. In North Africa the word tagine has two meanings: It’s used to describe a succulent, stew-like dish such as this one, as well as the clay vessel it’s traditionally slow-cooked in. This recipe works beautifully cooked in a traditional clay Moroccan tagine, but please note these adjustments before proceeding: Slowly heat the clay tagine using a heat diffuser; otherwise it may crack. Because a traditional tagine is more shallow, you will need to decrease the amount of liquid in the recipe. Use 1 tomato instead of 3, and omit the ¼ cup water. After cooking covered for 2 hours, remove the lid and simmer for up to 1 hour longer as needed until the sauce has reached your desired consistency.
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