We welcome all comments, questions, and suggestions you may have on our products. Please feel free to contact us via any of the avenues below:
If there’s a specific store you’re trying to contact, click here to view our store locations.
Web order questions: firstname.lastname@example.org
For general inquiries, warehouse or product questions, please call our Corporate Office at: (269) 888-3290.
For franchise opportunities call (269) 888-3290, or e-mail: email@example.com
Spice & Tea Merchants Mailing Address:
P.O. Box 130
Saugatuck, MI 49453
3 Pounds chicken legs and thighs (about 4 each)
1 Yellow onion, diced
1 Carrot, peeled and diced
2 Cloves garlic, minced
4 TSP Spice & Tea Merchants Moroccan Blend
1 Cup chicken stock
1 Cup dried couscous
1/2 Cup dried apricots, roughly chopped
1 TBSP Honey
1/4 Cup almonds, roughly chopped
2 Cups (1 15-oz can) chickpeas, drained and rinsed
2 TBSP cilantro, optional, for serving
1. Warm one tablespoon of oil in a large Dutch oven (at least 5 1/2-quarts) or tagine over medium-high heat until the oil flows easily and you can see it shimmering. Sprinkle the chicken pieces with salt and pepper, and place as many as will fit into the pan without crowding. Sear for 5 to 8 minutes, flipping once, until both sides are golden brown. Remove to a clean plate and continue searing the rest of the chicken pieces. If necessary, add more oil to keep a thin film on the bottom of the pan. If the oil starts smoking, turn down the heat.
2. Pour off all but a teaspoon of oil and return the pan to medium heat. Sauté the onions and carrots with a half teaspoon of salt until softened and beginning to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Sprinkle the Moroccan Blend over top and cook until fragrant, another minute.
3. Stir the chicken stock and apricots into the pan, scraping up any seared bits that might be stuck to the bottom of the pan. Nestle the chicken pieces into the pan; try to fit them in a single layer, but it's ok if some pieces overlap.
4. Bring the liquid to a boil, then reduce the heat to low. Cover the pan and cook for 50-60 minutes. The tagine is ready when the chicken registers 165° on an instant-read thermometer in the thickest part of the meat and when its juices run clear.
5. While the chicken is cooking, prepare the couscous. Serve together and enjoy! (Serves 6 to 8)