Chicken Tagine With Pine Nut Couscous

Submitted by Rose J

"Most people think of traditional Moroccan tagines as being long-simmered lamb dishes. When prepared with quick-cooking chicken thighs, they're actually relatively fast to make. Fragrant spices give this dish vibrant layers of flavor, and the cooked-down dried fruits create a silken richness. I have lightened this up so that is less calories and fat."

 

• Ready In: 1hr 50mins
• Ingredients: 20
• Serves: 6

ingredients

• 6 boneless skinless chicken thighs
• 1 cup onion, medium onion thinly sliced
• 4 garlic cloves
• 1 tablespoon gingerroot
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon pepper
• 1 teaspoon ground cardamom, a couple pods
• 2 teaspoons hot green chili peppers, red dried
• 1 teaspoon kosher salt
• 15 dried apricot halves
• 15 dried pitted prunes
• 4 cups fat-free chicken broth
• 1⁄4 cup fresh parsley, plus
• 5 sprigs fresh parsley
• 1 1⁄2 cups couscous
• 1⁄8 cup pine nuts
• 1 teaspoon lemon zest
• 1 teaspoon olive oil

directions

1. Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half the 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.
2. Drain all but 2 tablespoons 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 cups 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.
3. Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half the 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.
4. Drain all but 2 tablespoons 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 cups 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.