Chicken Tagine with Pine-nut Couscous

Chicken Tagine with Pine-nut Couscous Recipe
Dan Goldberg
Most people think of traditional Moroccan tagines as being long-simmered lamb dishes. When prepared with quick-cooking chicken thighs, they're actually relatively fast to make. Fragrant spices give this dish vibrant layers of flavor, and the cooked-down dried fruits create a silken richness. Prep and Cook Time: 1 hour, 20 minutes.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Total: 1 Hour, 20 Minutes

Nutritional Information

Calories 793
Caloriesfromfat 40 %
Protein 46 g
Fat 35 g
Satfat 8.5 g
Carbohydrate 75 g
Fiber 6.2 g
Sodium 1043 mg
Cholesterol 124 mg

Ingredients

2 tablespoons olive oil
6 bone-in chicken thighs (with skin)
1 medium onion, thinly sliced (about 2 cups)
4 large garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
2 cardamom pods, lightly crushed
2 small dried red chiles, such as arbol
1 teaspoon salt
15 dried apricots, halved
15 pitted prunes, halved
4 cups reduced-sodium chicken broth
5 fresh flat-leaf parsley sprigs plus 1/4 cup minced fresh parsley leaves
1 1/2 cups couscous
1/4 cup lightly toasted pine nuts
1 teaspoon grated fresh lemon zest

Preparation

1. 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.

2. 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.

3. 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.

Note: Nutritional analysis is per serving.

Note:

March 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note