Prep 5 mins
Cook 25 mins
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."
- 4 whole chicken legs, cut into leg and thigh pieces (about 3 pounds)
- 9.85 ml ground cinnamon, divided
- 4.92 ml ground ginger, divided
- 14.79 ml olive oil
- 236.59 ml chopped onion
- 177.44 ml mixed chopped dried fruit (such as currants, apricots, and prunes)
- 396.89 g can low sodium chicken broth
- 236.59 ml couscous
- 9.85 ml finely chopped of fresh mint, divided
- Preheat oven to 375°F
- Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger.
- 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.
- Turn chicken and transfer skillet to oven.
- Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes.
- Transfer chicken to plate; tent with foil.
- Add onion to drippings in same skillet; sauté 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.
- Remove skillet from heat, stir in couscous and 1 teaspoon mint.
- Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
- Mound couscous on platter; place chicken atop couscous.
- Sprinkle with 1 teaspoon mint and serve.
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
Delicious, different, and easy! I diced the chicken and just cooked it in a skillet instead of cooking it in the oven. I thought the chicken had just the right amount of spice but the couscous could have used a little more.
well as usual I did a few very minor adjuments to this recipe, seasoned salt was used in place of white salt, also I added some cayenne for heat, increased the amounts slightly and used a mixture of apricots and currents, I also sauteed fresh garlic with the onion, this recipe is right up my alley, I love the combination of flavors, thanks for sharing Annacia!