How To Make Moroccan Chicken with Pearl Couscous and Chickpeas |…
How Personal Trainer Bob Harper Avoids Holiday Overeating
3 New Movies to See in Winter 2022
New Deals For Holiday Gifts! Diamond Necklace + More—Between 50%…
How to Make Porcupine Meatballs in Tomato Soup| Rachael Ray
Cornbread & Cranberry Cobbler + Rach's Chicken Pot Pie Casserole
Must-Watch Movies + Can't-Miss Deals on Holiday Gifts
How To Make ADORABLE Gingerbread Man Cupcakes in Hot Cocoa Hot T…
How to Make Christmas Light Cupcakes
Why Hugh Bonneville Ate LOTS of Brownies While Filming "Notting …
Should This Mom or Daughter Host Christmas? "Hot Bench" Judges D…
"Hot Bench" Judges Help Newly Engaged Couple Settle Christmas De…
How to Make Spaghetti with Pancetta and Onions | Rachael Ray
How to Make Drunken Pork Roast | Rachael Ray
Rachael’s Pizza Chili + Homemade Black & White Cookies
The MOST Adorable Christmas Cupcakes + Downton Abbey's Hugh Bonn…
Jessica Biel Got To Work With Her Husband Justin Timberlake on H…
How to Make Leftover Cranberry Sauce Thumbprint Cookies
Jessica Biel on Renewing Wedding Vows With Justin Timberlake Aft…
How to Make Turkey Roulade with Andouille-Cornbread Stuffing and…
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
For the Harissa-Apricot Paste:
- 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)
For the chicken and marinade:
- 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
For preparing the dish:
- 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
Serves: 4 to 6
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
