Chicken and Artichoke Tagine with Cous Cous and Merguez SausageDescriptionFollow direction on the box for reviving quick cook cous cous, Israeli cous cous, or natural cous cous. Toasting the grains first, adding herbs or adding minced grilled eggplants all help the flavor of the cous cous.
Ingredients
InstructionsBrown the sausage and chicken in the olive oil in a large Dutch casserole and reserve, be careful not to burn your oil.
Saute the onion, spices, garlic, and peppers. Add the stock and orange juice to the pot Bring to a boil and add the chicken and lemon to the pot. Simmer for 1 hour and reserve the chicken to a platter. Surround the chicken with the cooked cous cous. Add the apricots, nuts, olives, sausage, chickpeas and artichokes, bring back to a gentle boil and reduce steadily for 10-15 minutes until sauce has some body to it. Season and stir in the parsley, pour over chicken and serve with harissa. |
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