Recipe by cookiedog
From Sunset Magazine March 2007. I can't wait to try this.
Top Review by Leggy Peggy
We love tagines -- and this one is absolutely delicious. I 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.
- 29.58 ml olive oil
- 6 bone-in chicken thighs (with skin)
- 1 medium onion, thinly sliced (about 2 cups)
- 4 large garlic cloves, minced
- 14.79 ml minced fresh ginger
- 4.92 ml ground cinnamon
- 4.92 ml turmeric
- 4.92 ml coriander
- 1.23 ml fresh ground black pepper
- 2 cardamom pods, lightly crushed
- 2 small dried red chilies, such as arbol
- 4.92 ml salt
- 15 dried apricots, halved
- 15 pitted prunes, halved
- 946.36 ml reduced-sodium chicken broth
- 5 sprig fresh flat leaf parsley, plus
- 59.14 ml minced fresh parsley leaves
- 354.88 ml couscous
- 59.14 ml lightly toasted pine nuts
- 4.92 ml grated fresh lemon zest
Directions See How It's Made
- 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.