Chicken and Chickpea Tagine with Apricots and Harissa Sauce

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yes!

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Where online did you all find the receipe to make your own Ras el Hanut? Thanks for the help.

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First I doubled the ras al hanut. Also, Before I put the chicken in the sauce seemed really thin and lacking so I added a can of tomato paste and 1 1/2 cups of chicken broth then added the chicken. Then after the chicken was done I stirred in chopped parsley and cilantro as well as some harissa. It tasted awesome and I had some sauce for the rice. The apricots were amazing- they lost most of their sweetnes and were sooo good. Tagines rock, definitely get one it's such a crowd pleaser (even if just for serving I don't cook in mine it's just for show ;

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A keeper! Made it for Kwanzza my guest lovedi t!

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Loved this. I used greek yogurt instead of creme fraiche and used chicken broth in place of the saffron liquid and increased the liquid a bit. I used boneless, skinless thigh meat, but next time I will try with bone-in breasts. I made my own ras el hanut mixture that i found online and picked up the harissa at a middle eastern store (in a can. Can't wait to make it again!

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This was really delicious and pretty easy to make, though it did have several steps. I made it exactly as written and served it with the carrot salad and couscous recipies from this episode and they wre all great!

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This dish is so flavorful and delightful to eat. This is the first recipe that I made in my new tagine and it was pretty easy to make. I think I am starting to prefer homecooked Morrocan food more than dining out at a restaurant. Creme-fraiche and harissa sauce really complements the spicyness of the chicken and broth very well.

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This recipe is tasty wonderful, always looking for new ways to cook chicken and this was definitely a keeper. Bought the spice mix at the local market and made it for my husband and son, we all licked our plates clean. Will try it with the whole menu again tonight.

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I saw Bobby Flay make this dish along with other Moroccan dishes and was fascinated. I downloaded all four of his recipes: this tagine, his carrot salad (room temp, couscous with currants and almonds, and his cinnamon oranges. Our guests kept going back and back to the buffet for more of these wonderful dishes. My creme fraiche didn't set up so I used sour cream with the harissa (which I had a difficult time finding, finally at Whole Foods - it was okay, but the next day I used the now-set-up creme fraiche with the harissa for leftover sauce (they cleaned up the chicken and it was divine, MUCH better. I cooked my couscous in chicken broth and added sliced green onions, too. I added a can of kidney beans to the tagine for more color. Other than these small changes, I made each dish as written. It was delicious, wonderful, so aromatic, and so different. You'll love it, too!! Our guests certainly did!!

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I don't always like 'exotic' recipes that blend fruit with meat - but this was really well balanced and the apricots were great in this dish. I ordered ras al-hanout from Zamouri spices website and it was not expensive. This particular blend is 35 different spices and it was really nice. I did not drain the canned tomatoes before adding them. I browned the chicken thighs and then used a chicken sized covered roaster in the oven for 25min (not the 35-40 in the recipe - but then I was making this in the morning and gently warmed it up again in the microwave at dinner time. I might have cooked it 30 minutes or so if I was going to serve it right away. Ingredient wise- I didn't buy garnish but otherwise stuck to the recipe. This was really really very good, rich and savory and slightly sweet. Next time I will try either chicken breasts or skinless thighs, my only reservation was the large amount of fat (grease created by the thighs -even after browning, draining and moving to another pan. Also, would love to try the suggestion of double ras al-hanut (2 Tbsp.