Ingredients
-
2
-
6
-
1
-
4
-
1
-
1
-
1
-
1
-
1/4
-
2
-
2
-
1
-
15
-
15
-
4
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
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. |
