Recipe by Clare 'E-Foodie' Jones
We love couscous and are always looking for new dishes to go with it. This is a lovely rich, yet light dish with gorgeous Moroccan flavors.
Top Review by Annacia
This is a great tagine with perfect North African flavors. It's sweet, spicy, savory and just plain delicious. This time I served it with brown rice but it's in my future with couscous. Made for North Africa/Middle East forum's Visit to Morroco and PAC, FAll 2012.
- 5 large chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, thinly sliced
- 1 medium white onion, thinly sliced
- 1 1⁄2 teaspoons cumin
- 1⁄2 teaspoon smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon chili flakes
- 1 teaspoon cornflour
- 1 lemon, juice and zest of
- 2 tablespoons honey
- 16 ounces chicken broth
- 16 ounces chickpeas, washed and drained
- 8 dried apricots, roughly chopped
- 8 dried prunes, roughly chopped
- 1⁄2 cup fresh cilantro, chopped
Directions See How It's Made
- Heat Oven to 350 (not required if you want to make this on the stove top).
- In a dutch oven or heavy large deep skillet heat 1tbsp olive oil over a medium heat.
- Slice the chicken thighs into 3-4 pieces each.
- Season with salt and pepper.
- Lay the chicken piece into the oil and brown both sides - don't cok all the way through.
- Remove chicken and reserve on a plate.
- Add the rest of the olive oil and add the onions and cook until softened, keep stirring as you don't want them to burn.
- Add the cumin, paprika, cinnamon, chilli flakes and lemon zest and cornflour and cook for 1 minute, then add the the lemon juice, honey and chicken broth, apricots and prunes and chickpeas. Stir together.
- Add the chicken and any juices back to pot and stir through and cover.
- Either cook in oven for 1 hour or simmer gently on stove top.
- After 1 hour add the chopped coriander and serve over some cooked couscous or with rice.