800 g skinless and boneless chicken thighs, cut into large chunks
1 tbsp harissa
1 tbsp vegetable oil
1 large onion, finely sliced
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
500 ml chicken stock
400 g can chopped tomatoes
100 g raisins
400 g can chickpeas, drained and rinsed
250 g couscous
1 small handful mint, leaves only, to serve
- Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins.
- Heat the oil in a large flameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.
- Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.
- Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.