Popular
Latest From the Show
How To Make Moroccan Chicken with Pearl Couscous and Chickpeas |…
The CUTEST Bite-Sized Apps & Desserts + DIY Wine Rack
Actor Max Greenfield + Author of New Political Intrigue Book Rac…
Fun Party Ideas—Including Sheet Pan Quesadillas & Nachos + Color…
Hank Azaria Was a "Disaster" Salesman Before Playing One in Appl…
How to Make Chicken & Veggies with 3 Marinade Options | Freezer …
How to Make Espresso Martini Pudding
Kelsey Nixon’s Tips for Unpacking + Organizing Your Kitchen Afte…
How to Make Artichokes 2 Ways: Tomato Salad-Stuffed Artichokes &…
Watch Hank Azaria Do a Hilarious Impression of Poker Buddy Richa…
Author Harlan Coben On the Book He Read as a Teen That Inspired …
How to Make Jalapeno Popper Mac 'n' Cheese | Healthy, Low-Cal, H…
Tour Barbara Corcoran’s Gorgeous NYC Apartment (Including Her Hu…
Author Harlan Coben Teases Juicy Plot of 35th Book “I Will Find …
How Do You Win a Bidding War For Your Dream Home? Barbara Corcor…
Should You Buy a Rental Property In This Market? Hear Barbara Co…
How to Make Steak and Sicilian Tomatoes | Rachael Ray
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See How Geoffrey Zakarian Cleans Out His Fridge with Easy "Garba…
How to Make Low-Carb Crab Cakes Made in a Muffin Tin | Party Foo…
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
