Chicken Tagine With Couscous
By: Sheri Wetherell
Published: January 18, 2009

Normally tagines are long-simmered dishes, but when your hungry belly can't wait, or you simply don't have the time, you can make them relatively fast. We threw this tagine together with leftover chicken and ingredients we already had on hand. The wonderful thing about this Moroccan dish are the many fragrant spices used, creating layers of delicious flavor. We were missing dried fruits so we opted roasted red pepper for added sweetness, and threw in some mild green olives (not the martini kind), which gave it another element of color.
Chicken Tagine With Coucous
2 tablespoons olive oil
	1 whole chicken, skin removed and cut into chunks
	1 medium yellow onion, thinly sliced
	1/4 cup mild green olives, sliced
	4 large garlic cloves, minced
	1 tablespoon minced fresh ginger
	1 teaspoon ground cinnamon
	1 teaspoon ground turmeric
	1 teaspoon ground coriander
	1/4 teaspoon freshly ground black pepper
	2 cardamom pods, lightly crushed
	1 roasted red pepper
	2 small dried red chilies
	2 small preserved lemons, sliced
	1 teaspoon salt
	4 cups reduced-sodium chicken broth
	5 fresh flat-leaf parsley sprigs, plus 1/4 cup minced fresh parsley leaves
	1 1/2 cups couscous
	1/4 cup lightly toasted pine nuts
	1 teaspoon grated fresh lemon zest
	For the complete recipe and instructions click below:
 Chicken Tagine With Couscous

Comments:
Seth Knight
January 19, 2009

very tasty
The Duo Dishes

Two yums up!
Sophie

This dish looks so delicious!! Yum Yum:)!!