Chicken Tagine with Pine nut Couscous
.
Yield
6 servingsPrep
20 minCook
55 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 6 | each |
chicken thighs, boneless, skinless
with skin, bone-in |
*
|
| 2 | cups |
onions
thinly sliced, 1 medium |
|
| 4 | cloves |
garlic
large, minced |
|
| 1 | tablespoon |
ginger
freshly minced |
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
turmeric
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | each |
cardamom pods
lightly crushed |
*
|
| 2 | each |
dried red chiles
small |
* |
| 1 | teaspoon |
salt
|
|
| 15 | each |
apricots, dried
halved |
*
|
| 15 | each |
prunes
pitted, halved |
|
| 4 | cups |
chicken broth, low salt
|
|
| 5 | each |
parsley sprigs
flat-leaf, fresh |
*
|
| ¼ | cup |
parsley leaves
freshly minced |
|
| 1 ½ | cups |
couscous
|
|
| ¼ | cup |
pine nuts
lightly toasted |
|
| 1 | teaspoon |
lemon zest
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 6 | each |
chicken thighs, boneless, skinless
with skin, bone-in |
*
|
| 473 | ml |
onions
thinly sliced, 1 medium |
|
| 4 | cloves |
garlic
large, minced |
|
| 15 | ml |
ginger
freshly minced |
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
turmeric
ground |
|
| 5 | ml |
coriander
ground |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 2 | each |
cardamom pods
lightly crushed |
*
|
| 2 | each |
dried red chiles
small |
* |
| 5 | ml |
salt
|
|
| 15 | each |
apricots, dried
halved |
*
|
| 15 | each |
prunes
pitted, halved |
|
| 946 | ml |
chicken broth, low salt
|
|
| 5 | each |
parsley sprigs
flat-leaf, fresh |
*
|
| 59 | ml |
parsley leaves
freshly minced |
|
| 355 | ml |
couscous
|
|
| 59 | ml |
pine nuts
lightly toasted |
|
| 5 | ml |
lemon zest
freshly grated |
|
Directions
Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat.
Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes.
Turn over and cook 3 minutes more.
Transfer to a plate; repeat with remaining chicken and set aside.
Drain all but 2 tablespoon oil from pot and reduce heat to medium.
Add onion and sauté until golden, 5 to 7 minutes.
Add garlic and ginger and cook, stirring constantly, for 3 minutes.
Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chiles, and salt and stir to combine.
Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs.
Bring mixture to a boil, then reduce heat to medium-low.
Cover and simmer 40 minutes.
Take pot off heat and remove parsley sprigs and chiles.
Remove skin from chicken.
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.
Stir in 2 tablespoon minced parsley, pine nuts, and lemon zest and toss to combine.
Mound couscous on a platter.
Top with chicken thighs and pour sauce over the chicken.
Sprinkle with remaining 2 tablespoon parsley.
