Chicken & Couscous Tagine
Submitted by sarah hyland
Tender chicken simmered with saffron, cinnamon, and honey in a fragrant North African tagine. Couscous cooks right in the sauce, soaking up every bit of spiced, golden broth.
YIELD
5 servingsPREP
15 minCOOK
45 minREADY
1 hrsThis streamlined tagine brings Moroccan flavors to your table in about an hour, no specialty cookware required.
Brown the chicken first for flavor, then let it simmer gently with sweet onions, garlic, and a cinnamon stick while saffron threads turn the broth a gorgeous golden yellow. A drizzle of honey adds subtle sweetness that balances the warm spices.
The genius move? Stirring couscous right into the simmering sauce at the end so it absorbs all those complex flavors while toasted almonds add crunch. Serve this in warmed bowls with the almonds scattered on top for texture contrast.
Kitchen Tips
- Toast almonds first in the dry pan; this develops their nutty flavor and adds essential crunch
- Saffron is worth the splurge for authentic color and flavor, but you can substitute turmeric in a pinch
- Keep the heat low during simmering so chicken stays tender and doesn’t dry out
- Let couscous sit covered for the full 3 minutes after stirring in; it needs that time to absorb liquid properly
- Taste before serving and adjust honey or seasoning to your preference
Ingredients
110 g shelled whole almonds (chopped)
100 ml olive oil
4 skinless, boneless chicken breasts (cut into 2cm chunks)
Salt and freshly ground
black pepper
2 onions (peeled and finely chopped)
4 cloves of garlic (peeled and finely sliced)
5 cm cinnamon stick
Good pinch of saffron
1.3l (2 pints) chicken stock
2 tbsp runny honey
400 g couscous
Directions
Place the almonds in the casserole dish or saucepan on a high heat and cook, tossing frequently, for 2 to 3 minutes or until they are lightly browned (taking care not to let them burn), then transfer to a bowl and set aside.
Pour 2 tablespoons of olive oil into the dish or pan, still on a high heat, then season the chicken with salt and pepper and place in the hot oil. Fry, stirring frequently, for 3 minutes or until browned all over.
Reduce the heat to medium-low and add the remaining olive oil, followed by the onions, garlic and cinnamon stick. Cover with a lid and cook, stirring, for 6 to 8 minutes or until the onions are soft and lightly browned.
Add the saffron to the dish or pan, along with the stock, and stir in the honey. Bring to the boil, then reduce the heat, cover with a lid and simmer for 20 to 25 minutes, stirring occasionally.
Stir in the couscous, cover again and cook for a further 3 minutes or just until the couscous is soft, then stir in the toasted almonds, taste for seasoning and serve in warmed bowls.
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