Moroccan Chicken with Pearl Couscous and Chickpeas

For the Harissa-Apricot Paste:

• 2 tablespoons harissa paste
• 3 tablespoons all-fruit apricot spread
• 1 tablespoon thick/aged balsamic vinegar or balsamic drizzle
• About ½ tablespoon or 1½ teaspoons ground cumin (½ palmful)
• About ½ tablespoon or 1½ teaspoons ground coriander (½ palmful)
• 1 teaspoon ground turmeric
• ½ teaspoon smoked paprika
• ½ teaspoon smoked cinnamon or ground cinnamon
• ⅛ teaspoon ground cloves or ground allspice (a pinch)

For the chicken and marinade:

• 10 to 12 pieces bone-in, skin-on chicken (thighs, drumsticks, and breasts halved crosswise)
• Zest of 1 large lemon (about 2 tablespoons)
• 4 cloves garlic, chopped
• 3 tablespoons extra-virgin olive oil (EVOO)
• Salt and pepper

For preparing the dish:

• Extra-virgin olive oil (EVOO)
• 1 leek, cleaned and sliced
• 1 onion, chopped
• 2 cloves garlic, crushed
• Salt and pepper
• About ⅓ cup Harissa-Apricot Paste
• 2 tablespoons tomato paste
• 1½ cups chicken stock or bone broth
• 1¼ cups pearl (large) couscous
• One 15-ounce can chickpeas, drained
• Juice of 1 lemon
• 1 cup combined chopped fresh mint, cilantro and parsley

For the Harissa-Apricot Paste, combine all ingredients.

For the chicken and marinade, combine and chill several hours or overnight.

Heat a tagine bottom or Dutch oven over medium to medium-high heat with EVOO, two turns of the pan, and brown the chicken skin-side down first about 6 minutes on each side, working in 2 batches to avoid crowding pan.

Remove browned and crispy skinned chicken to a plate. Add leeks, onions, crushed garlic to the chicken drippings and let soften with salt and pepper. Add Harissa-Apricot Paste and stir, cover with the lid and allow to sweat about 3 minutes. Remove the lid and stir in tomato paste and add stock or bone broth. Let the liquid come up to a simmer, about 5 minutes. Add couscous and chickpeas, stir and nestle the chicken back into the pan, bring back up to a simmer and cover. Let cook for 15 minutes at a simmer.

To serve, add the juice of 1 lemon and top with herbs.