Tunisian Chicken (or Chickpeas with cous cous and Green Harissa Yogurt Sauce

• Vegetarian

• Produce

  • 3 Carrots, medium
  • 2 tsp Coriander
  • 1/4 cup Dried apricots
  • 5 Garlic cloves, rough
  • 2 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 1 bunch Italian parsley
  • 1/2 Jalapeno, whole
  • 1 Onion, large
  • 1 can Tomatoes

• Condiments

  • 1 Harissa yogurt sauce, GREEN

• Pasta & Grains

  • 1 1/2 cups Cous cous

• Baking & Spices

  • 1/2 tsp Caraway seeds
  • 3/4 tsp Cinnamon
  • 1/2 tsp Paprika, smoked
  • 1 1/2 tsp Salt
  • 1 Generous pinch Salt and chili powder
  • 1 tsp Sugar
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 cup Yogurt, Plain

• Liquids

  • 1 1/2 cups Water

Found on feastingathome.com

Description

Ingredients

• 1 ½ lbs boneless chicken thigh meat (or substitute 3 cups cooked garbanzos, 2 cans drained, or a combination of both. Vegetarians could also add cauliflower.)
• 2 tablespoons oil
• Generous pinch salt and chili powder
• 3 medium carrots
• 1 large onion
• 1 tablespoon fresh ginger-minced
• 5 garlic cloves- rough chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon turmeric
• ¾ teaspoon cinnamon
• ½ teaspoon caraway seeds, optional but very tasty
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 can diced tomatoes ( fire roasted if possble)
• ¼ cup dried apricots, diced (or sub raisins)
• 1 ½ cups water
• 1 ½ cups cous cous ( or sub cup quinoa- see notes )
• GREEN HARISSA YOGURT SAUCE
• 1 cup plain yogurt (dont use zero fat, or if you do, add a tablespoon or two of olive oil)
• 1 bunch Italian parsley, small stems OK ( or sub cilantro)
• 2 garlic cloves
• ½ to 1 whole jalapeño
• ½ teaspoon smoked paprika
• 1 teaspoon coriander (or cumin)
• ½ teaspoon salt
• Optional garnish: fresh mint leaves, toasted slivered almonds or pine nuts

Directions

• Pre heat oven to 400F
• In a large heavy bottom oven proof skillet or dutch oven heat to the oil. Cut chicken into bigger bite-sized pieces, 1-2 inches, and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes). Sear chicken 5 minutes on each side, turning the heat down to medium if necessary until its golden brown. While chicken is searing, prep the veggies.
• Slice the carrots at diagonal ⅓ inch thick. Slice the onions into rings ⅓ inch think, then cut into half moons. Rough chop the garlic, and finely mince the ginger. Chop the apricots.
• When Chicken is golden, remove it from the pan, and set it aside on a plate (it will finish cooking in the oven).
• Add the onions and carrots to the same pan (adding a tad more oil if need be) and cook over medium high heat for 3-4 minutes, stirring very often. Turn heat to medium and cook for just a few more minutes until onions become tender.
• Add the garlic and ginger, sauté for 2 minutes. Add the spices, and sauté for one minute to bring our their flavor.
• Add the salt, sugar, undrained tomatoes, dried apricots and water. Bring to a simmer and stir a bit. Once its simmering, stir in the cous cous. Nestle in the chicken cover and place in the oven for 15 minutes.
• While its baking, make the Green Harissa Yogurt Sauce.
• Just place all ingredients in a food processor or blender, and blend until combined. It doesnt need to be smooth, just uniformly blended. Place in a bowl.
• After 15 minutes, pull from the oven. If you want the chicken to darken up a bit, broil for a minute or two. Scatter with the mint leaves and serve with Green Harissa Yogurt Sauce.
• NOTES: If subbing chickpeas, drain them first. For the fastest preparation, place them directly over the cous cous to heat in the oven,sprinkle with a little salt. OR for added flavor, give chickpeas a quick fry: drain, pat dry and sauté with olive oil for 3-4 minutes, then sprinkle with salt, pepper and a little chili powder or cumin, sautéing for just another minute. To keep them crispy, add them to the cous cous after it comes out of the oven. Another option is to add cauliflower, same preparation.
• If subbing quinoa: Add 1 cup rinsed quinoa and 1 ¾ Cups water. Extend cooking time by 10 minutes.