Chicken Tagine With Couscous Recipes

CHICKEN TAGINE WITH COUSCOUS

Steps:

• In a large Dutch oven over medium-high heat, heat 2 tablespoons olive oil. Add chicken thighs and let cook until golden, turning every 2 minutes, 6 to 8 minutes. Season with salt and pepper, then transfer to a bowl along with any pan juices.
• Heat remaining 2 tablespoons olive oil. Add carrot, celery, and red onion and let cook until beginning to soften, 4 minutes. Add garlic, cinnamon, allspice, cumin, and coriander and cook until fragrant, 1 minute more. Season with salt and pepper.
• Add tomatoes and crush with a wooden spoon. Add chicken broth, chicken thighs and pan juices, figs, and ¼ cup mint. Bring to a boil, then reduce heat and simmer, covered, until tender, 20 minutes.
• Meanwhile, bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add couscous, stir once, and cover tightly. Let sit 5 minutes, then fluff with a fork.
• Serve tagine over couscous garnished with cilantro, almonds, and remaining mint.

CHICKEN TAGINE WITH COUSCOUS

Steps:

• To prepare the tagine:
• 1. Preheat the oven to 350°F.
• 2. Place a tagine or heavy-bottom cast-iron pot over medium-heat heat with the olive oil. Season the chicken liberally with salt and pepper. Working in batches, sear the chicken in the pot until deep golden brown on all sides, 5 to 6 minutes total. Reserve seared chicken on a plate.
• 3. Add the onions to the pot and cook, stirring occasionally, until light golden brown, 3 to 4 minutes. Add the garlic and ginger to the pot and continue cooking, until aromatic, about 2 minutes. Add the stock, cumin, and saffron to the pot, and bring the liquid to a boil. Return the chicken to the pot along with any juices that accumulated while it rested.
• 4. Cover the tagine or pot with a tight-fitting lid and bake until the chicken has cooked through, about 15 minutes (or, the chicken can be simmered over medium-low heat on the stovetop for the same amount of time until cooked through).
• 5. When the chicken has cooked through, add the olives, parsley, and lemons to the pot. Reserve warm over low heat until ready to serve.
• To prepare the couscous:
• 1. Preheat the oven to 350°F. Place dry couscous on a sheet pan and toast until pale golden brown and aromatic, about 15 minutes. Set aside.
• 2. In a medium pot over high heat, bring the chicken stock, cinnamon, turmeric, and red pepper to a boil. Add the couscous, stir to combine, and cover with a tight-fitting lid. Remove the pot from the heat and let rest for 10 minutes.
• 3. Fluff the couscous with a fork. Remove and discard the cinnamon stick. Serve warm with the prepared tagine.