Moroccan chicken tagine

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PREP TIME

20 min

TOTAL TIME

40 min

Serves

4

Moroccan chicken tagine

Photo, Roberto Caruso.


Ingredients

  • 8 bone-in chicken thighs , about 1 kg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp olive oil
  • 1 onion , thinly sliced
  • 1 yellow bell pepper , cut in 1/4-in. strips
  • 2 tbsp minced ginger
  • 2 cloves garlic , minced
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp turmeric
  • 2 1/4 cups chicken broth , divided
  • 1 tbsp honey
  • 1 small lemon , thinly sliced and seeds removed
  • 8 green olives , pitted and halved (optional)
  • 1/2 cup 35% cream
  • 1/2 cup golden raisins
  • 1 cup Israeli or pearl couscous
  • 1/2 cup sliced almonds , toasted

Instructions

  • Sprinkle chicken with salt and pepper. Heat a large non-stick frying pan over medium-high. Add oil, then half the chicken. Cook until golden-brown, 2 to 3 min per side. Transfer
    to a plate. Repeat with remaining chicken.
  • Reduce heat to medium, then add onion and bell pepper, and cook until softened, about 3 min. Stir in ginger, garlic, cinnamon, coriander and turmeric. Cook until fragrant, about 1 min.
  • Stir in 1 cup broth and honey. Return chicken and any juices to pan and top with lemon slices and olives. Bring to a boil, then reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 15 min. Stir in cream and return to a simmer.
  • Combine remaining 11⁄4 cups broth with raisins and a pinch of turmeric in a small saucepan. Bring to a boil, then stir in couscous. Reduce heat to medium-low, cover and cook until just tender, 7 to 8 min. Remove from heat, then stir in almonds. Divide couscous among bowls, then top with chicken and sauce.

Nutrition (per serving)

  • Calories
  • 719,
  • Protein
  • 50 g,
  • Carbohydrates
  • 61 g,
  • Fat
  • 32 g,
  • Fibre
  • 6 g,
  • Sodium
  • 1006 mg.
  • Excellent source of
  • Vitamin c