Chicken Tagine

with Black Currant Couscous & Tomato Harissa Jam

Feel like a vacation? This rich chicken stew is fragrant with exotic spices and the bright flavors of lemon confit and tomato harissa. Serve it over our flavorful couscous and you just might feel like you’re in a mountainside cafe in Morocco.


  • dried fruit medley

    jidori chicken

    moroccan seasoning mix
    (Curry powder, turmeric, coriander, anise seed, fennel seed, fenugreek, cinnamon, clove, paprika, salt)

    tagine base
    (Onions, garlic, tomato paste, tomatoes, guajillo chilies, new Mexican chilies, ancho chilies, cumin seed, coriander seed, anise seed, ground cinnamon, cinnamon stick, cilantro, sugar, vinegar)

    mixed vegetables
    (Carrots, pearl onions, english peas, fava beans, chickpeas, corn)

  • couscous
    (GLUTEN FREE: Quinoa)

    tomato harissa jam
    (Onions, garlic, tomato paste, tomatoes, guajillo chilies, new Mexican chilies, chipotle en adobo, cumin seed, coriander seed, anise seed, ground cinnamon, cinnamon stick, cilantro, sugar, vinegar)

Kids icon

Getting Your Kids Involved:

Kids can measure the couscous and the water. With supervision, older kids can rub the chicken with the spice rub. Be sure to wash hands carefully afterward!

Encouraging Picky Eaters:

The tomato harissa may be too spicy for some kids, so be sure to serve on the side.

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What You Need

Chef's Knife
Cutting Board
Large Pot
Medium Bowl
Plastic Wrap
Vegetable or Canola Oil


1Step One

Place the chicken onto a sheet pan, and season both sides with the Moroccan seasoning mix. 

2Step Two

Heat a sauté pan, or pot over medium high heat. Swirl in enough vegetable oil to cover the bottom of the pan. Place the chicken delicately into the oil, skin side down, and cook for 3-4 minutes without flipping, or until the chicken is golden brown. Turn the chicken over and sear the bottom side for 2 minutes. Remove the chicken from the pan and drain off any excess oil. Return the chicken to the pan. Cover with the tagine base and the water. Swirl to distribute the sauce evenly and then stir in the mixed vegetables and the dried fruit. Bring just to a boil and reduce to a low simmer.  Cover and cook for 12 minutes. 

3Step Three

Place the couscous into a liquid measuring cup. Note the volume of couscous, and then place into a bowl along with the couscous spice mix.

Fill the same measuring cup with an equal amount of water plus 1/4 cup (i.e. for 1 cup of couscous, add 1 and 1/4 cups of water). Add the water to a small pot, cover and bring to a boil. Pour the boiling water over the couscous, stir well and cover with plastic wrap. Let rest for 10 minutes, remove the plastic wrap, and fluff with a fork.

FOR GLUTEN-FREE: While the chicken is cooking, place the quinoa into a measuring cup and note the amount. Place the quinoa and an equal amount of water into a pot that will hold 6 times the volume of the quinoa. Cover the pot and bring just to a boil over high heat. Once at a boil, reduce the heat to the lowest setting, and leave to cook for 20 minutes. Remove from the heat, salt to taste, fluff with a fork and keep covered until ready to serve.

4Step Four

Place the quinoa onto a plate, along with the chicken. Spoon, or ladle some sauce over the chicken.  Serve accompanied by any remaining pan sauce, and the tomato harissa jam. Enjoy! 

Tips icon


  • Moroccan chicken tagine is a classic North African dish similar to a stew. Tagine is also the name of the clay vessel where the dish is often cooked.
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