Moroccan chicken tagine with olives, preserved lemons and couscous
Yield 4 servings
Ingredients
Tagine
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1-1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 3 pounds chicken breasts and thighs, cut into large equal-sized pieces
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 3 small preserved lemons, cut into quarters
- 3/4 cup Castelvetrano olives
- 1 tablespoon harissa, or another type of chili-garlic sauce
- 1 tablespoon honey
- 1/4 cup chopped fresh parsley
Couscous
- 2 cups couscous
- 2-1/2 cups chicken broth
- 1/2 cup golden raisins
- 1/4 cup minced fresh parsley
Instructions
- In a large bowl, combine the paprika, cayenne pepper, cumin, turmeric, salt and pepper.
- Place all of the chicken pieces in the bowl tossing in the spice mixture until the chicken is completely coated. Allow the chicken to sit in the spice rub for 15 minutes.
- Heat the oil in a cast iron casserole dish. Remove the chicken from the bowl.
- One piece at a time, add the chicken to the oil and brown on all sides.
- Once browned, remove the chicken from the casserole dish and set aside.
- Add the sliced onion to the dish and saute until the onions are translucent.
- Reduce the heat to medium. Add the garlic and ginger to the dish and cook until fragrant, about a minute.
- Add flour and stir to coat the onions, garlic, and ginger.
- Add the broth, scraping up all of the browned bits on the bottom of the dish.
- Return the chicken to the pan.
- Add the preserved lemon, olives, harissa and honey.
- Cover and simmer over low heat for 45 minutes.
- Meanwhile, in a large saucepan over high heat, bring 2-1/2 cups of chicken broth to a boil.
- Add the couscous, stir and cover the pan. Reduce the heat to low. Simmer for 5 minutes, or until all of the broth is absorbed and the couscous is soft.
- Place couscous in a large bowl and fluff with fork. Gently stir in the raisins and parsley.
- To serve, place couscous on a platter. Top with the chicken and sauce. Garnish with additional chopped fresh parsley.
Courses Main course
Recipe by Thanksgiving.com at http://staging.thanksgiving.com/more/moroccan-chicken-tagine-with-olives-preserved-lemons-and-couscous/