Chicken Tagine With Couscous

Optional ingredients: 15 apricots, sliced.


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


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.
Credit: Foodista

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