How To Make Moroccan Chicken with Pearl Couscous and Chickpeas |…
We Asked a DIY Pro to Test This Liquid Alternative To Painter's …
We Test Mirror Effect Spray Paint That Claims To Turn Regular Gl…
Cinematographer Uses Drones To Rescue Animals Around The World |…
Deals From Rue La La: Cooling Hypoallergenic Gel Fiber Pillows, …
Andrew McCarthy's Son Calls Weekend At Bernie's The Stupidest Mo…
How To Make Jambalaya-Style Pasta with Spicy Pork (or Chicken) a…
Bacon-Praline Macaroni and Cheese | The Twisted Soul Cookbook
Spicy Big Smack Burgers With Smoky Onions + Denis Leary & Rach T…
How To Make Tagliatelle with Fava and Herb Pesto | Rachael Ray
Stylist Stacy London Says Skinny Jeans Will Never Die—Here's Why
Sam Sifton's Meatball Salad | The New York Times Cooking No-Reci…
How To Make John's "Sundays With Mom" Champagne Cocktail | John …
How To Make French Onion Monte Cristo with Spring Greens Salad |…
Justin Long's Mom Adorably Reveals What He Was Like When He Was …
We Celebrate a Teacher Who Makes Every One of Her Students a Per…
How To Make Boozy Berries | Rachael Ray
A Doctor's Favorite Types Of Calming Teas For Stress | Gastroent…
A Visual Trick That Could Help Stop Anxious Thoughts Instantly |…
How To Make Ramen with Sesame-Miso Broth and Baked Crispy Tofu |…
4 Ways Stress Could Be Hurting Your Stomach + Tips For Relief | …
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
This yummy meal was inspired by a trip Rach and John took to Morocco for her sister Maria's birthday.
SHORTCUT ALERT: Don't have time to make your own? Swap in spicy apricot-harissa.
For more recipes inspired by Rach's travels, check out her Moroccan Nachos and these Moroccan Baked Chicken Thighs.
Ingredients
- 2 tablespoons harissa paste
- 3 tablespoons all-fruit apricot spread
- 1 tablespoon thick/aged balsamic vinegar or balsamic drizzle
- About ½ tablespoon or 1½ teaspoons ground cumin (½ palmful)
- About ½ tablespoon or 1½ teaspoons ground coriander (½ palmful)
- 1 teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon smoked cinnamon or ground cinnamon
- ⅛ teaspoon ground cloves or ground allspice (a pinch)
- 10 to 12 pieces bone-in, skin-on chicken (thighs, drumsticks, and breasts halved crosswise)
- Zest of 1 large lemon (about 2 tablespoons)
- 4 cloves garlic, chopped
- 3 tablespoons extra-virgin olive oil (EVOO)
- Salt and pepper
- Extra-virgin olive oil (EVOO)
- 1 leek, cleaned and sliced
- 1 onion, chopped
- 2 cloves garlic, crushed
- Salt and pepper
- About ⅓ cup Harissa-Apricot Paste
- 2 tablespoons tomato paste
- 1½ cups chicken stock or bone broth
- 1¼ cups pearl (large) couscous
- One 15-ounce can chickpeas, drained
- Juice of 1 lemon
- 1 cup combined chopped fresh mint, cilantro and parsley
Yield
Preparation
For the Harissa-Apricot Paste, combine all ingredients.
For the chicken and marinade, combine and chill several hours or overnight.
Heat a tagine bottom or Dutch oven over medium to medium-high heat with EVOO, two turns of the pan, and brown the chicken skin-side down first about 6 minutes on each side, working in 2 batches to avoid crowding pan.
Remove browned and crispy skinned chicken to a plate. Add leeks, onions, crushed garlic to the chicken drippings and let soften with salt and pepper. Add Harissa-Apricot Paste and stir, cover with the lid and allow to sweat about 3 minutes. Remove the lid and stir in tomato paste and add stock or bone broth. Let the liquid come up to a simmer, about 5 minutes. Add couscous and chickpeas, stir and nestle the chicken back into the pan, bring back up to a simmer and cover. Let cook for 15 minutes at a simmer.
To serve, add the juice of 1 lemon and top with herbs.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
