Moroccan Chicken Tagine With Cranberry Curry Couscous Recipes

CRANBERRY-CURRY COUSCOUS

Steps:

• Place couscous in a large bowl. In a large glass measuring cup, mix together hot stock, curry powder, preserved lemon, shallot, and olive oil. Pour over couscous and add cranberries. Cover and let stand 10 minutes. Uncover and fluff with a fork. Season with salt and pepper; drizzle with additional olive oil, if desired.

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.

MOROCCAN CHICKEN TAGINE WITH CRANBERRY-CURRY COUSCOUS

Steps:

• In a Dutch-oven or large skillet with a tight-fitting lid, heat oil and butter over high heat. Add chicken and cook on all sides, until lightly browned, about 3 minutes per side. Transfer chicken to a plate and set aside.
• Reduce heat to medium-low and add ginger, turmeric, allspice, cayenne, cumin, and saffron; cook, stirring constantly, for 30 seconds. Add onion and garlic and cook, stirring occasionally, for 3 minutes.
• Return chicken to skillet. Add stock and preserved lemon; stir to combine. Cover and cook over medium-low heat until chicken is cooked through, about 30 minutes.
• Remove skillet from heat and add olives; season with salt and pepper and stir to combine. Cover and let stand 5 minutes. Serve immediately over couscous garnished with cilantro.