From Sunset Magazine March 2007. I can't wait to try this.
Make and share this Chicken Tagine With Pine-Nut Couscous recipe from Food.com.
- 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
- 5 sprigs fresh flat leaf parsley, 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
- Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat.
- Add half 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.
- Drain all but 2 T. 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, chilies, and salt and stir to combine.
- 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.
- Take pot off heat and remove parsley sprigs and chilies.
- Remove skin from chicken.
- 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 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.