Harvest Recipes


Raptor Ridge Winery – “Chicken Tangine”

Raptor Ridge Winery specializes in hand-grown single vineyard Pinot noir sourced from a rich tapestry of select Willamette Valley vineyard sites, plus our estate, Tuscowallame Vineyard. We offer a variety of revitalizing experiences ranging from educational vine-side tastings on our patio and winery tours to chef inspired culinary pairings, including summer lunches and winter brunches. Learn more about Raptor Ridge

When most people think of tajine, the cone-shaped ceramic vessel the north African dish stews in jumps to mind. At Raptor Ridge Winery, Jonathan Ziemba thinks Auxerrois. “The wine was fermented in french oak and has hints of vanilla and orchard fruit,” the Hospitality and Direct Sales Manager says. “It pairs well with the moderate spice of the tajine.”

The winery’s recipe is the work of Raptor Ridge chef Bonn Laney, who debuted the dish last year. Winemaker Scott Shull adores Moroccan food and the tajine is among his favorite dishes. The combination of couscous and the spice profile affords tremendous seasonality, reflecting the mild and warming sensations of autumn.

As any harvest hand knows, nutritious and filling grub is always in high demand on the crush pad. The tajine can cook all morning while the crew is working, gaining complexity with every lengthy simmer.


Recipe: Chicken Tagine with Minted Golden Raisin Couscous (Raptor Ridge)

This recipe yields 10 servings with ample leftovers. To scale down for a smaller gathering, cut entire recipe in half.

Course Main Course
Cuisine Mediterranean
Servings 10


Set 1

  • 4 chicken breasts
  • 4-6 chicken thighs for optimum flavor, bone-in skin -on is best. Cooking times will vary with boneless/skinless
  • 1/2 cup flour
  • 1 tsp salt
  • ground black pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp butter

Set 2

  • 2 medium onions diced small
  • 8 cloves of garlic chopped
  • 4 tbsp paprika hot or regular (not smoked)
  • 2 tbsp ground ginger
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp cardamom
  • 1 tbsp ground cinnamon

Set 3

  • 3 cups chicken broth
  • 1/4 tsp saffron threads
  • 3 cups chopped green olives
  • 5-6 small lemons (3 tbsp zest) (1/2 cup juice)
  • 1 tbsp honey
  • chopped frest mint to taste garnish

Minted Golden Raisin Couscous

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 4 cups couscous
  • 6 cups broth or water
  • 1/2 onion
  • 1/2 cup golden raisins
  • mint sprigs


From ingredients, Set 1

  1. mix dry ingredients

    Coat chicken with dry mixture

    Set aside

From ingredients, Set 1

  1. heat oil and butter in a pan until shimmery

    Pan-seer chicken on each side for 5 minutes total 10 minutes until skin browns, not cooking through.

    The chicken pieces should look caramelized and crispy on outside edges

    Remove chicken and set aside.

  2. In same pan, add onions and garlic and sauté about 2 minutes until sweated, not browned, should begin to notice aromatics.

From ingredients, Set 2

  1. Add all spices

    Sautee for another minute until all spices are mixed and integrated and noticeably aromatic

From ingredients, Set 3

  1.  Add chicken broth

    Bring to boil

    Reduce heat, add saffron threads, simmer for about a minute

  2. Add chicken back to pan

    Cover, turn to low and cook for an hour to hour and a half

  3. Add lemon juice, lemon zest, honey, and chopped olives

    Cover again for another half hour to braise slowly

  4. Taste for final seasoning with salt and pepper

    Garnish with freshly chopped mint

    Serve with side of couscous & mixed green salad - we added fresh figs and balsamic vinegar to our greeen salad pictured above!

Minted Golden Raisin Couscous

  1. Sautee ¼ small diced onion in olive oil and butter

  2. Add in broth, Bring to boil

  3. Add Couscous & raisins after boiling

  4. Add Couscous & raisins after boiling

  5. Reduce heat to simmer, cover and sit for 3-5 minutes until water is all absorbed and grains are easily fluffed with fork

  6. Stir in 2 tbsp freshly chopped mint

  7. Season with salt and pepper to taste