Chicken Tagine with Chickpeas

Preparation

1. Mix the chicken with the harissa and salt and chill, covered, for 20 to 30 minutes.
2. Heat the oil in a large casserole or tagine and brown the meat for 2 to 3 minutes until it takes on colour; remove.
3. Soften the onion in the same pot for 8 to 10 minutes, then briefly toast the cinnamon, cumin and turmeric with it.
4. Return the meat to the pot, add the stock, tomatoes and raisins, bring to the boil and then braise, covered, over low heat for 45 minutes.
5. Add the chickpeas and simmer, uncovered, for another 15 minutes, until the sauce has thickened a little and the meat is cooked through.
6. Prepare the couscous, arrange the stew on top and sprinkle with mint.

Drink with it

• White wine · excellent match

  Viognier or Chenin Blanc, lightly chilled

  Apricot and honey notes meet the raisins and cinnamon, and the full body stands up to the dense braising sauce.

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• Rosé · excellent match

  Full-bodied, dry rosé

  Red fruit and acidity go with the tomato sauce and leave the mild warmth of the harissa in place.

• Red wine · good match

  Grenache or Côtes du Rhône, lightly chilled

  Spicy, ripe fruit and soft tannin suit the cumin and raisins.

• Wheat beer · good match

  Witbier with coriander and orange peel

  The spices in the beer pick up the cumin and cinnamon, and carbonation refreshes alongside the harissa.

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