Chicken Tagine With Couscous

1. 1

   Heat oil in a large pot over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate and set aside.

2. 2

   Drain all but 2 tablespoons of oil from pot and reduce heat to medium. Add onion and saute until golden. Add garlic and ginger and cook, stirring constantly, for 3 minutes.

3. 3

   Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, preserved lemons, olives, and salt; stir to combine.

4. 4

   Return chicken to pot and add 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes.

5. 5

   Take pot off heat and remove parsley sprigs and chilies.

6. 6

   For the couscous: 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.

7. 7

   Stir in 2 tbsp. minced parsley, pine nuts, and lemon zest and toss to combine.

8. 8

   Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining parsley.

* Per serving · 4 servings · Values may vary.