Chicken tagine with herbs & harissa olives

Mint	3 sprigs
Chicken, whole + Liver, trimmed, chopped	4 pounds
Onion, finely chopped	1 small
Garlic, minced	3 cloves
Parsley leaves	1 ½ cups
Cilantro leaves	1 cup
Butter	1 tablespoon
Coriander, ground	2 teaspoon
Turmeric	1 teaspoon
Ginger, ground	1 teaspoon
Saffron threads	Pinch
Salt, kosher
Pepper, freshly ground
Lemon, preserved, rind only, finely chopped	½
Olive oil, extra-virgin	2 tablespoons
Olives, green, pitted	1 cup
Harissa	1 tablespoon
Water	1 tablespoon
Crusty bread

1. In a small saucepan, cover the mint with 1 cup of water, and bring to a boil. 
2. Remove the pan from the heat, and let stand for 15 minutes. 
3. Stain the tea into a small bowl, and let cool. 
4. In a large pot, rub the mint tea all over the chicken. 
5. Add the onion, garlic, parsley, cilantro, butter, coriander, turmeric, ginger, saffron, and enough water to cover the chicken. 
6. Season with salt and pepper, and bring to a simmer. 
7. Reduce the heat to moderately low, and simmer gently until the chicken is tender but not falling off the bone; about 45 minutes. 
8. Transfer the chicken to a rack set over a rimmed baking sheet. 
9. Strain the broth into a bowl; reserving the solids. 
10. In a pot, combine the solids with 8 cups of the broth. 
11. Add the chicken liver and lemon, and bring to a boil. 
12. Cook over moderate heat until thickened to a loose, sauce-like consistency, about 30 minutes. 
13. Season with salt and pepper. 
14. Meanwhile, preheat to 425°F. 
15. Rub the chicken all over with the oil. 
16. Roast for about 30 minutes, until golden brown and crisp. 
17. Let rest for 10 minutes before carving. 
18. In a bowl, combine the harissa and 1 tablespoon water to create a paste, and then toss with the olives; coat evenly. 
19. Serve the chicken with the sauce, harissa olives, and crusty bread.

Recipe from Food&Wine Magazine, March 2015

Chicken tagine with green olives & preserved lemons

Chicken thighs, skinless, boneless	2 pounds
Garlic, crushed	6 cloves
Cilantro, finely chopped	1 bunch
Lemon juice	½
Salt, coarse	1 teaspoon
Onion, large, grated	1
Olive oil	4 tablespoons
Saffron threads	Pinch
Ginger, ground	1 teaspoon
Pepper, freshly ground	1 teaspoon
Cinnamon stick	1
Olives, green, cracked	1 ½ cups
Lemons, preserved, cut into strips	2

1. Toss the chicken with the garlic, cilantro, juice, and salt; transfer to tagine dish. 
2. Combine the onion, oil, saffron, ginger, and pepper, and spread over the top of the chicken mixture; cover and leave to stand for 30 minutes. 
3. Add enough water to go halfway up the side of the dish, add the cinnamon stick, and bring to a boil. 
4. Reduce the heat, cover with the lid, and simmer for 1 hour, turning the chicken occasionally. 
5. Preheat to 300°F. 
6. Using two slotted spoons, lift the chicken out of the tagine, transfer to a plate, and cover with foil. 
7. Boil the cooking liquid for 5 minutes to reduce. 
8. Return the chicken to the tagine, baste thoroughly with the juice. 
9. Add the olives and lemon, and place in the oven for about 15 minutes.

Beef tagine with sweet potatoes, peas, ginger, & ras-el-hanout

Ghee	2 tablespoons
Ginger, peel, finely chopped	1 ½-inch piece
Onion, finely chopped	1
Beef, lean, cut into bite-sized cubes	2 pounds
Ras-el-hanout	1 ½ tablespoons
Potatoes, sweet, peeled, cubed	2
Peas	1 pound
Tomatoes, skinned, seeded, chopped	2
Lemon, preserved, finely chopped	1
Cilantro, finely chopped	1 bunch
Salt, sea
Pepper, freshly ground
Yogurt, plain

1. Melt the ghee in the tagine base over medium heat. 
2. Add the ginger and onion, and sauté until soft. 
3. Toss in the beef, and sear on all sides, and then stir in the ras-el-hanout. 
4. Pour in enough water to just cover the meat, and bring to a boil. 
5. Reduce the heat, cover, and cook gently for 40 minutes. 
6. Add the sweet potatoes, season with salt and pepper, cover, and continue to cook for 20 minutes, until the meat is tender. 
7. Toss in the peas and tomatoes, cover, and cook for 5 to 10 minutes. 
8. Sprinkle with preserved lemon and cilantro, and serve immediately with bread and yogurt. 

Recipe from Tagines & Couscous by Ghillie Basan.

Beef, beet, & orange tagine with couscous

Ghee	2 tablespoons
Garlic, crushed	8 cloves
Onion, red, halved lengthwise, sliced with the grain	1
Ginger, peel, finely chopped	1 ½-inch piece
Chile, red, seeded, sliced	1
Coriander seeds, crushed	2 teaspoons
Cinnamon sticks	2
Beets, peeled, quartered	4
Beef, lean, cut into bite-sized cubes	1 pound
Oranges, thin-skinned, cut into segments	2
Honey, dark, runny	1 tablespoon
Orange flower water	2 tablespoons
Butter, unsalted	1 tablespoon
Pistachios, shelled	3 tablespoons
Parsley, leaves roughly chopped	1 bunch
Salt, sea
Pepper, freshly ground
Couscous
Couscous, rinsed, drained	2 cups
Salt, sea	½ teaspoon
Water, warm	1 2/3 cups
Olive oil	2 tablespoons
Butter, broken into little pieces	2 tablespoons + 1 tablespoon
Almonds, slivered, blanched	3 tablespoons

1. Melt the ghee in the tagine base over medium-high heat. 
2. Add the onion, garlic, and ginger, and stir until they begin to color. 
3. Add the chile, coriander seeds, and cinnamon sticks. 
4. Add the beets, and sauté for 2 to 3 minute. 
5. Toss in the beef, and sauté for 1 minute. 
6. Pour in enough water to almost cover the beef and beets, and bring to a boil. 
7. Reduce the heat, cover, and simmer for 1 hour, until the meat is very tender. 
8. Add the orange segments, honey, and orange flower water. 
9. Season to taste with salt and pepper. 
10. Cover, and continue cooking for 10 to 15 minutes. 
11. Melt the butter in a small saucepan, and toss in the pistachios, stirring them over medium heat until they turn golden brown. 
12. Sprinkle them over the tagine along with the parsley. 

Couscous

1. Preheat the oven to 350°F. 
2. Tip the couscous into an ovenproof dish. 
3. Stir the salt into the water, and pour it over the couscous. 
4. Leave to absorb the water for about 10 minutes. 
5. Using your fingers, rub the oil into the couscous grains to break up the lumps and aerate them. 
6. Scatter the butter over the surface, and cover with foil or wet parchment paper. 
7. Bake about 15 minutes, until the couscous is heated through. 
8. Meanwhile, melt the butter in a skillet over medium heat. 
9. Add the almonds, and cook, stirring, until they begin to turn golden. 
10. Drain on paper towels. 
11. Remove the couscous from the oven, and fluff up the grains with a fork. 
12. Tip onto a plate to pile it into a high mound, and sprinkle the almonds over the top. 

Recipe from Tagines & Couscous by Ghillie Basan.