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
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.
