Ingredients
-
4
-
2
-
1
-
1
-
1
-
3/4
-
1
-
1
-
2
-
-
-
-
-
-
Directions
Cinnamon Chicken With Couscous and Dried Fruit,I recently discovered this on Epicurious and I’m in love! I think I could have this every night for a week. It’s easy and fast enough to do when you get home from work too. I have been having it with some peas to add some green to the plate and iced mint tea. I am posting the original recipe but here are the comments of another user. I have been useing these recomendations: “Natalie from San Francisco, CA on 05/23/06 I love this recipe. One change I make is to use chicken thighs only, cook (boil in stock or saute) until they are about 95% done and then shred them when cool. I add the chicken at the last minute with the other ingredients so it finishes cooking in a couple of minutes. I find the dish is quicker, uses less oil and the spices get more evenly distributed. I usually use a sweeter dried fruit, like prunes or raisins, and a tart fruit, like apricots or cranberries. I’ve also made this dish with the larger size couscous (could be harder to find) as well as the traditional couscous and I find that the texture of the larger couscous is a nice addition.”,I placed all the ingredients except the couscous into my tagine & cooked for 2 hours. I then remove the chicken & shredded it. I added the couscous to the seasoned broth until absorbed. Very tasty! Made for Photo Tag
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Steps
|
1
Done
|
Preheat Oven to 375f |
|
2
Done
|
Sprinkle Chicken With Salt, Pepper, 1 Teaspoon Cinnamon, and 1/2 Teaspoon Ginger. |
|
3
Done
|
Heat Oil in Large Ovenproof Skillet Over Medium-High Heat. Add Chicken Pieces, Skin Side Down, and Cook Until Skin Is Brown, About 8 Minutes. |
|
4
Done
|
Turn Chicken and Transfer Skillet to Oven. |
|
5
Done
|
Roast Chicken Until Thermometer Inserted Into Thickest Part of Thigh Registers 175f, About 15 Minutes. |
|
6
Done
|
Transfer Chicken to Plate; Tent With Foil. |
|
7
Done
|
Add Onion to Drippings in Same Skillet; Saut Onion Over Medium-High Heat Until Beginning to Brown, About 5 Minutes. Add Dried Fruit and Remaining 1 Teaspoon Cinnamon and 1/2 Teaspoon Ginger; Stir to Coat. Add Broth; Bring to Boil. |
|
8
Done
|
Remove Skillet from Heat, Stir in Couscous and 1 Teaspoon Mint. |
|
9
Done
|
Cover and Let Stand 5 Minutes. Season Couscous to Taste With Salt and Pepper. |
|
10
Done
|
Mound Couscous on Platter; Place Chicken Atop Couscous. |
|
11
Done
|
Sprinkle With 1 Teaspoon Mint and Serve. |
