Chicken Tagine With Couscous
By: Sheri Wetherell
Published: Tuesday, June 28, 2011 - 3:50pm

Ingredients




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 smalls dried red chilies
2 small preserved lemons, sliced
1 teaspoon salt
4 cups reduced-sodium chicken broth
5 cups fresh flat-leaf parsley sprigs, plus 1/4 minced fresh parsley leaves
1 1/2 cups couscous
1/4 cup lightly toasted pine nuts
1 teaspoon grated fresh lemon zest

Preparation

1 Heat oil in a large pot over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate and set aside. 2 Drain all but 2 tablespoons of oil from pot and reduce heat to medium. Add onion and sauté until golden. Add garlic and ginger and cook, stirring constantly, for 3 minutes. 3 Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, preserved lemons, olives, and salt; stir to combine. 4 Return chicken to pot and add 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes. 5 Take pot off heat and remove parsley sprigs and chilies. 6 For the couscous: In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes. Uncover pan and fluff couscous with a fork. 7 Stir in 2 tbsp. minced parsley, pine nuts, and lemon zest and toss to combine. 8 Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining parsley.

About


Optional ingredients: 15 apricots, sliced.