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Chicken Tagine With Pine-Nut Couscous

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Ingredients

Adjust Servings:
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 turmeric
1 teaspoon coriander
1/4 teaspoon fresh ground black pepper
2 cardamom pods, lightly crushed
2 small dried red chilies, such as arbol
1 teaspoon salt
15 dried apricots, halved
15 pitted prunes, halved
4 cups reduced-sodium chicken broth

Nutritional information

876.7
Calories
327 g
Calories From Fat
36.4 g
Total Fat
8 g
Saturated Fat
118.4 mg
Cholesterol
777.6 mg
Sodium
100.6 g
Carbs
9.6 g
Dietary Fiber
30.6 g
Sugars
41.4 g
Protein
389g
Serving Size

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Chicken Tagine With Pine-Nut Couscous

Features:
    Cuisine:

    We love tagines -- and this one is absolutely delicious. used skinless thighs and that did not diminish the flavour. Made in a cast iron dutch oven, as I don't have a tagine pot. Thanks for posting.

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Tagine With Pine-Nut Couscous, From Sunset Magazine March 2007 I can’t wait to try this , We love tagines — and this one is absolutely delicious used skinless thighs and that did not diminish the flavour Made in a cast iron dutch oven, as I don’t have a tagine pot Thanks for posting


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    Steps

    1
    Done

    Heat Oil in a 6- to 8-Qt. Heavy-Bottomed Pot Over Medium-High Heat.

    2
    Done

    Add Half Chicken, Skin Side Down, and Cook Until Golden Brown, 5 to 7 Minutes. Turn Over and Cook 3 Minutes More.

    3
    Done

    Transfer to a Plate; Repeat With Remaining Chicken and Set Aside.

    4
    Done

    Drain All but 2 T. Oil from Pot and Reduce Heat to Medium.

    5
    Done

    Add Onion and Saut Until Golden, 5 to 7 Minutes.

    6
    Done

    Add Garlic and Ginger and Cook Stirring Constantly, For 3 Minutes.

    7
    Done

    Add Cinnamon, Turmeric, Coriander, Black Pepper, Cardamom Pods, Chilies, and Salt and Stir to Combine.

    8
    Done

    Return Chicken to Pot and Add Apricots, Prunes, 2 Cup Chicken Broth, and Parsley Sprigs. Bring Mixture to a Boil, Then Reduce Heat to Medium-Low. Cover and Simmer 40 Minutes.

    9
    Done

    Take Pot Off Heat and Remove Parsley Sprigs and Chilies.

    10
    Done

    Remove Skin from Chicken.

    11
    Done

    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.

    12
    Done

    Uncover Pan and Fluff Couscous With a Fork.

    13
    Done

    Stir in 2 Tablespoons 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 Tablespoons Parsley.

    Avatar Of William Norris

    William Norris

    Spice whisperer infusing her dishes with exotic and aromatic flavors.

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