Prep 30 mins
Cook 1 hr
From Sunset Magazine March 2007. I can't wait to try this.
- 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
- 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.
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.
There's a big problem with this recipe: the house smelled so good...it drove us crazy to wait the 40 minutes for this to cook! Absolutely fantastic! Neither of us had tried a tagine before and we'll start making them all the time. The complex blend of flavors is like nothing we've had before. Despite the large number of ingredients, it's simple to prepare and includes the side dish too! The nutrition information isn't quite as bad as it looks either since you pull off the chicken skin and drain most of its oil. Made for Pick a Chef Spring 2008.