Chicken Tagine with Marrakesh Couscous
ingredients
all
2 tsp cumin seed
1 tsp fennel seed
1 tsp coriander seed
2 lbs chicken thighs
cut into 1 inch cubes
salt
to taste
pepper
to taste
3 tbsp olive oil
1 whole onion
chopped
2 cloves garlic
chopped
1 tbsp sweet paprika
1 1/2 tsp ground cinnamon
2 cups chicken stock
or beef stock
1 cup tomatoes
peeled and chopped
1/2 cup Kalamata olives
pitted and halved
1/2 cup dried prunes
chopped
1/2 cup fresh cilantro
chopped
flat leaf parsley
chopped
fresh cilantro
chopped
2 cups couscous
1/4 cup olive oil
2 whole yellow onions
chopped
1 tsp fresh ginger
finely minced
4 cloves garlic
chopped
1 tsp turmeric
1/4 tsp cayenne pepper
2 1/4 cups chicken stock
4 whole carrots
cut into small chunks
2 whole yellow squash
cut into .5 inch cubes
2 whole zucchini
cut into .5 inch cubes
1 cup garbanzo beans
canned, rinsed and drained
2 tbsp butter
1 whole lemon
cut into wedges
mint leaves
chopped
green onions
sliced
cookware
For the Tagine
1
In a dry pan, toast cumin, fennel and coriander seeds for 3-4 minutes or until fragrant. Remove from heat and allow to cool. Transfer spices to a coffee grinder and grind until powdered.
2
Season chicken with salt and pepper.
3
Heat 2 tablespoons olive oil in large pot or braising pan over medium-high heat.
4
Working in batches, add chicken to pan and brown on all sides, about 3 minutes per batch. Transfer to a plate.
5
Add the remaining tablespoon of olive oil, onion and garlic to pan. Cook until vegetables are soft, stirring frequently, about 5 minutes.
6
Add the toasted spices, paprika, and cinnamon then stir for one minute.
7
Then add stock, olives, tomatoes, prunes, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes.
8
In an oiled tagine, place the chicken and any accumulated juices, lemon peel and simmered vegetables and broth. Cover with a lid and bake in the oven at 350° F for 20-25 minutes.
9
Remove from oven and garnish with chopped parsley and cilantro.
For the Couscous
10
In a 400°F, place couscous on a sheet pan and toast until lightly golden brown. Remove from oven and set aside.
11
Heat oil in large heavy dutch oven over low heat. Add onions, ginger and garlic.
12
Cook until onions are very tender but not brown, stirring occasionally, about 10 minutes. Stir in the turmeric and cayenne and cook for one minute.
13
Add stock, carrots, squash and zucchini. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes.
14
Mix in the garbanzos and butter, and then the couscous. Remove from heat. Cover and let stand 10 minutes.
15
Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges, chopped mint and green onion.