Chicken Tagine
By: Anonymous
Published: Thursday, February 11, 2010 - 4:29pm

Ingredients




3 tablespoons olive oil
pound skinless boneless chicken breast cut into strips,
and patted dry
cup sliced onions
cup coarsely-chopped green bell pepper (abt 1" pieces)
cup thickly-sliced carrots
cup thickly-sliced celery
3 garlic cloves peeled, left whole
Salt to taste
Freshly-ground black pepper to taste
2 teaspoons ground cumin
teaspoon ground coriander
3 bay leaves
2 cups cubed (1") firm ripe plum or
other tomatoes
2 cups cauliflower florets
6 cups water
1 chicken bouillon cube
1 lemon - (or to taste) cut into slices
2 cups couscous
teaspoon Harissa paste - (to ¼)

Preparation

1 In a casserole set over moderately-high heat, warm 1 tablespoon of the oil until hot. Add the chicken and cook, stirring, until no longer pink. With a slotted spoon transfer to a plate. 2 Add the remaining oil to the casserole, the onions, pepper, carrots, celery, garlic, salt, pepper, cumin, coriander, and bay leaves, and cook the mixture over moderate heat, covered, stirring occasionally, for 5 minutes. 3 Add the tomatoes and cauliflower and cook, stirring, 3 minutes more. Add the water, bouillon cube, and lemon slices, bring to a boil, and simmer, covered, 5 minutes, or until vegetables are just tender. 4 Return the chicken to the casserole, add the couscous, and cook over moderate heat, stirring, for 2 minutes. Add the Harissa paste and salt to taste, stir to combine and let stand, covered, off the heat 5 minutes. Remove and discard bay leaves before serving. 5 This recipe yields 6 servings.