Chicken Tagine With Couscous Recipe

Name: Chicken Tagine With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 whole chicken skin removed and cut into chunks; 1 yellow onion medium, thinly sliced; 1/4 cup green olives mild, sliced; 4 large garlic cloves minced; 1 tablespoon fresh ginger minced; 1 teaspoon ground cinnamon; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1/4 teaspoon freshly ground black pepper; 2 cardamom pods lightly crushed; 1 roasted red pepper; 2 red chilies smalls dried; 2 preserved lemons small, sliced; 1 teaspoon salt; 4 cups reduced sodium chicken broth; 5 cups parsley sprigs; 1/4 fresh parsley leaves; 1 1/2 cups couscous; 1/4 cup toasted pine nuts lightly; 1 teaspoon lemon zest grated fresh

Servings: persons

2 tablespoons olive oil
1 whole chicken skin removed and cut into chunks
1 yellow onion medium, thinly sliced
1/4 cup green olives mild, sliced
4 large garlic cloves minced
1 tablespoon fresh ginger minced
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
2 cardamom pods lightly crushed
1 roasted red pepper
2 red chilies smalls dried
2 preserved lemons small, sliced
1 teaspoon salt
4 cups reduced sodium chicken broth
5 cups parsley sprigs
1/4 fresh parsley leaves
1 1/2 cups couscous
1/4 cup toasted pine nuts lightly
1 teaspoon lemon zest grated fresh

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
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
Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, preserved lemons, olives, and salt; stir to combine.
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
Take pot off heat and remove parsley sprigs and chilies.
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
Stir in 2 tbsp. minced parsley, pine nuts, and lemon zest and toss to combine.
8
Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining parsley.

906

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 whole chicken skin removed and cut into chunks, 1 yellow onion medium, thinly sliced, 1/4 cup green olives mild, sliced, and more.

Yes, Chicken Tagine With Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tagine With Couscous

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