CHICKEN TAGINE WITH COUSCOUS

Chicken Tagine with Couscous is a traditional Moroccan dish that’s bursting with flavor and aroma. Slow-cooked chicken is simmered with warm spices like cinnamon, cumin, and turmeric, along with sweet dried fruit, hearty vegetables, and zesty preserved lemons. The result is a savory-sweet stew that’s both comforting and exotic. Served over fluffy couscous, this dish brings together a symphony of textures and tastes that will transport you to the bustling markets of Marrakech. Perfect for a special dinner or a cozy weekend meal, Chicken Tagine with Couscous is a flavorful feast that’s as impressive as it is delicious.

Ingredients:

For the Chicken Tagine:

• 2 lbs bone-in chicken thighs or drumsticks, skin removed
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup chicken stock
• 1/2 cup dried apricots, chopped
• 1/4 cup raisins or golden raisins
• 1 small preserved lemon, quartered (or zest of 1 lemon if unavailable)
• 1 can (14 oz) diced tomatoes
• 1 cup chickpeas, drained and rinsed
• Salt and pepper, to taste
• 1/4 cup fresh cilantro or parsley, chopped (for garnish)

For the Couscous:

• 1 1/2 cups couscous
• 2 cups boiling water or chicken stock
• 1 tablespoon olive oil
• Salt, to taste

Instructions:

1. Sear the Chicken: Heat olive oil in a large tagine or heavy-bottomed pot over medium heat. Season the chicken with salt and pepper, then sear on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
2. Cook the Aromatics: In the same pot, add the onion and garlic, cooking until softened and fragrant, about 3 minutes. Stir in the cinnamon, cumin, turmeric, ginger, and cayenne (if using), and cook for another minute to bloom the spices.
3. Simmer the Tagine: Return the chicken to the pot. Add the chicken stock, dried apricots, raisins, preserved lemon, diced tomatoes, and chickpeas. Bring to a simmer, then reduce the heat to low. Cover and cook for 45 minutes to 1 hour, or until the chicken is tender and infused with the flavors of the sauce.
4. Prepare the Couscous: While the tagine cooks, place the couscous in a large bowl. Drizzle with olive oil and add a pinch of salt. Pour the boiling water or chicken stock over the couscous, cover with a plate, and let it sit for 5 minutes. Fluff with a fork before serving.
5. Serve: Spoon the couscous onto plates or a large serving platter. Top with the chicken tagine, making sure to ladle the sauce and garnishes over the top. Sprinkle with fresh cilantro or parsley for a pop of color and flavor.

Chicken Tagine with Couscous is a hearty, flavorful dish that celebrates the vibrant spices and traditions of Moroccan cuisine. Serve it with warm flatbread for an authentic experience, and enjoy the perfect blend of savory, sweet, and zesty flavors.