CHICKEN, MERGUEZ SAUSAGE & ARTICHOKE TAGINE

Chicken, Merguez Sausage & Artichoke Tagine image

Number Of Ingredients 25

4 Chicken legs
4 Boneless Chicken thighs
1 pinch salt
1/4 cup Olive oil, plus a drizzle for garnish
1 pound Merguez Sausage
1 Onion minced
3 cloves garlic cloves, minced
4 fresh hot Red Chile peppers, julienned
1 tablespoon Cumin seeds
1 tablespoon Ground Coriander
1 tablespoon Paprika
1 pinch Saffron
2 Artichokes Fresh
1 cup orange juice
2 cups Chicken Stock
1 Lemon Juice and grated
1/4 cup preserved Lemon
1 stick Cinnamon Stick
1 can Chickpeas, drained 12 0z
6 cups Couscous cooked
1 cup Olives dry cured Moroccan
1 cup Apricots Dried
1/2 cup Pistachios toasted and crushed
1/2 cup Parsley minced
1 tablespoon Harissa for garnish

Steps:

Preheat a tagine or other large pot, such as a Dutch oven or wok. Season the chicken with salt. Add the olive oil to the tagine. Over medium-high heat, brown the sausage and chicken.
Move the chicken and sausage to the edges of the pan and add the onions to the center. Next, add the garlic, chile peppers, cumin seed, coriander and paprika. Mix the saffron with a teaspoon of the chicken stock, then add it to the pot. Cook for a couple minutes until the spices become fragrant, then stir to incorporate with the meats. Add the artichokes, then pour in the orange juice and chicken stock.
Place the preserved lemon and cinnamon stick in the pot, sprinkle the chickpeas on top and bring to a boil. Cover and simmer for 1 hour.
Place individual servings of couscous in bowls. Top with the braised chicken, sausage, artichoke and chickpeas. Garnish with olives, apricots, pistachios, parsley and a drizzle of olive oil. Add a spoonful of harissa if you like it spicy. Serve