Ingredients
-
1
-
25
-
2
-
1
-
2
-
2
-
275
-
400
-
2
-
1
-
3/4
-
1/2
-
500
-
30
-
Directions
Harissa Chicken, I bought an Israeli spice blend for Harissa and you only need to add oil and/or water to use it as a paste It smells great and I was searching for some recipes so that I can use it I came upon this one from an organic website I will try this with dark meat chicken , I bought an Israeli spice blend for Harissa and you only need to add oil and/or water to use it as a paste It smells great and I was searching for some recipes so that I can use it I came upon this one from an organic website I will try this with dark meat chicken
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Steps
|
1
Done
|
Heat Oil in Heavy Bottomed Pan Until Hot. Add Chopped Almonds and Cook Until Golden Brown. Remove and Set Aside to Drain on Kitchen Towel. |
|
2
Done
|
Add Garlic, Onion and Chicken to the Same Pan and Saut For 10 Minutes, Turning Regularly Until Browned. |
|
3
Done
|
Mix Together Harissa, Water, Currants, Honey, Cumin and Cinnamon. Add the Seasoning Mix to the Chicken and Stir Well. Add the Chickpeas, Cover the Pan. Now Cook Over a Medium Heat For 20 Minutes, Stirring Regularly. Add More Water If Necessary. |
|
4
Done
|
Steam the Couscous For 20 Minutes. Remove Couscous and Crumble Between Your Fingers. Add the Butter and Fluff Up. Serve the Chicken Over the Couscous, Topping With the Browned Almonds. |
