Chicken Tagine with Pine Nut Couscous
From auntybea 15 years ago
- 45 minutes to make
- Serves 8
This is a wonderfully fragrant and delicious chicken tagine.
Ingredients
- 2 tablespoons olive oil shopping list
- 6 bone-in chicken thighs (with skin) shopping list
- 1 medium onion, thinly sliced (about 2 cups) shopping list
- 4 large garlic cloves, minced shopping list
- 1 tablespoon minced fresh ginger shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 teaspoon ground turmeric shopping list
- 1 teaspoon ground coriander shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 2 cardamom pods, lightly crushed shopping list
- 2 small dried red chiles, such as arbol shopping list
- 1 teaspoon salt shopping list
- 15 dried apricots, halved shopping list
- 15 pitted prunes, halved 4 cups reduced-sodium chicken broth shopping list
- 5 fresh flat-leaf parsley sprigs plus 1/4 cup minced fresh parsley leaves shopping list
- 1 1/2 cups couscous shopping list
- 1/4 cup lightly toasted pine nuts shopping list
- 1 teaspoon grated fresh lemon zest shopping list
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.
People Who Like This Dish 7
- waterlily Joplin, MO
- crazeecndn Edmonton, CA
- morninlite Kalamazoo, MI
- eclaires Chicago, IL
- zeeskiet Melbourne, AU
- minitindel THE HEART OF THE WINE COUNTRY, CA
- auntybea Vernon, Canada
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The Rating
Reviewed by 2 people-
thanks for this, it sounds amazing, will be trying this soon
zeeskiet
in Melbourne loved it
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OH JILL this sounds very good right up my alley GF...great job ...thank you ... sherry
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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