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Hairy Bikers Chicken Tagine: Spiced Moroccan Stew

Hairy Bikers Chicken Tagine with Rhubarb and Harissa

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 4

Ingredients
  

  • 8 pieces Bone-in, skin-on chicken thighs
  • 1 tbsp Olive oil
  • 1 large Onion Finely sliced
  • 3 cloves Garlic Minced
  • 2 tbsp Harissa paste Adjust based on desired heat level
  • 2 whole Star anise
  • 14 oz Canned chopped tomatoes With juices
  • 1 cup Chicken stock
  • 2 cups Rhubarb Chopped into 1-inch pieces
  • 1 cup Couscous Uncooked, for serving
  • 1/4 cup Pistachios Shelled and roughly chopped
  • 1/4 cup Fresh cilantro Roughly chopped

Instructions
 

  • Heat the olive oil in the base of a tagine or a heavy-bottomed Dutch oven over medium heat.
  • Sear the chicken thighs skin-side down until golden brown, about 5 to 7 minutes per side. Remove the chicken from the pot and set aside.
  • In the same pot, add the sliced onion and sauté until softened, about 5 minutes. Stir in the minced garlic, harissa paste, and star anise, cooking for 1 more minute until highly fragrant.
  • Pour in the chopped tomatoes and chicken stock. Stir well, making sure to scrape up any browned bits from the bottom of the pot.
  • Return the chicken thighs to the pot. Cover with the tagine lid and simmer gently on low heat for 40 minutes.
  • Stir in the chopped rhubarb, cover again, and cook for an additional 15 minutes until the chicken is tender and the rhubarb is softened but still holds its shape.
  • While the tagine is finishing, prepare the couscous according to the package instructions.
  • Serve the hot chicken tagine over a bed of fluffy couscous, generously garnished with chopped pistachios and fresh cilantro.