While I’m not a fusion person, I do often find myself melding different cultures into a single dish. This chicken dish is a great example, drawing paprika and sherry from Spain, and dates, saffron, and couscous from Morocco. In place of Morrocan couscous in this dish I use fregola sarda, Sardinia’s answer to traditional couscous. Fregola sarda is made from hand-rolled balls of coarsely ground semolina. Although often called “Italian couscous,” its larger size and slightly toasted flavor distinguish it from its North African counterpart. It lends the dish a nutty flavor and chewy texture, and is the perfect accompaniment to soak up all the spiced broth and fragrant saffron onions. The final addition of sliced dates and fresh herbs gives this Mediterranean tagine a sweet finish.
The chicken is even better when it’s braised the day before. Remember, it needs to marinate a day ahead.
