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Home Boil Reeses Peanut Butter Cups In A Cookie With Dark Brown Sugar

Chicken Tagine with Pine Nut Couscous Recipe

Ingredients

How to make it

  • 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 tbsp. 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 tbsp. 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 tbsp. parsley.

Reviews & Comments 3

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    " It was excellent "
    zeeskiet ate it and said...
    thanks for this, it sounds amazing, will be trying this soon
    Was this review helpful? Yes Flag
  • turtle66 16 years ago
    Lookin' Good.
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    OH JILL this sounds very good right up my alley GF...great job ...thank you ... sherry
    Was this review helpful? Yes Flag

The Cook

auntybea Vernon, Canada

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