We’re kicking off a new month, and with it comes a new spirit of the month—mezcal! Be sure to check out this month’s cocktail needs. While there are a few different liqueurs in the mix, you can always pick up smaller 375ml bottles if you don’t already have them on hand.
This week’s menu is Moroccan-inspired: tender tagine chicken with warm spices, harissa-glazed carrots, and a side of herbed couscous. To pair, we’re shaking up a smoky margarita that balances beautifully with the flavors of the meal.
Kevin & Kate
Smoky Margarita
Moroccan-Inspired Tagine Chicken
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
1. Smoky Rim
We’re rimming this week’s smoky margarita with smoked salt. It adds the perfect finishing touch. If you’d like to order some for yourself, you can find our link here.
2. Marinate Ahead
The chicken thighs need a little time to soak up the spices. You can marinate them when you get home from work, the morning of, or even the night before, whatever fits your schedule best. It mixes up quickly and doesn’t take much time at all.
3. Stovetop or Oven
We love simmering our tagine chicken on the stovetop for 40–45 minutes, but you can also bake it in the oven. If you go that route, cover and cook at 375°F until the chicken is tender and cooked through.
4. Sweet Harissa Carrots
These honey-glazed harissa carrots are easy to customize. Add as much or as little harissa paste as you like to find your perfect spice level.
5. Choose Your Heat
Both the tagine chicken and the carrots let you play with spice. Skip the cayenne in the chicken if you prefer it mild, or turn it up with an extra pinch if you like a little kick.
6. Couscous Adjustments
We call for 1 cup couscous with 1 cup broth, but some boxed couscous comes in 1½ cup portions. If that’s what you have, just follow the box directions and adjust the herbs to match, more or less depending on the size.
7. Why Bone-In, Skin-On
We love using bone-in, skin-on chicken thighs for flavor and tenderness. You can swap in chicken breasts if you prefer, but the flavor profile will be a little different and you may need to adjust the cooking time.
8. Toasted Almonds
If you don’t buy pre-roasted almonds, you can toast them yourself on the stovetop. Place them in a dry pan over medium heat and stir regularly for 1–2 minutes, just until fragrant.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
Stories worth Savoring
Our latest blog posts for inspiration, reflections, and recipes.
