Chicken Tagine With Pine-Nut Couscous |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From Sunset Magazine March 2007. I can't wait to try this. Ingredients:
2 tablespoons olive oil |
6 bone-in chicken thighs (with skin) |
1 medium onion, thinly sliced (about 2 cups) |
4 large garlic cloves, minced |
1 tablespoon minced fresh ginger |
1 teaspoon ground cinnamon |
1 teaspoon turmeric |
1 teaspoon coriander |
1/4 teaspoon fresh ground black pepper |
2 cardamom pods, lightly crushed |
2 small dried red chilies, such as arbol |
1 teaspoon salt |
15 dried apricots, halved |
15 pitted prunes, halved |
4 cups reduced-sodium chicken broth |
5 sprigs fresh flat leaf parsley, plus |
1/4 cup minced fresh parsley leaves |
1 1/2 cups couscous |
1/4 cup lightly toasted pine nuts |
1 teaspoon grated fresh lemon zest |
Directions:
1. Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat.
2. Add half chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more.
3. Transfer to a plate; repeat with remaining chicken and set aside.
4. Drain all but 2 T. oil from pot and reduce heat to medium.
5. Add onion and sauté until golden, 5 to 7 minutes.
6. Add garlic and ginger and cook stirring constantly, for 3 minutes.
7. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine.
8. Return chicken to pot and add apricots, prunes, 2 cup chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes.
9. Take pot off heat and remove parsley sprigs and chilies.
10. Remove skin from chicken.
11. In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes.
12. Uncover pan and fluff couscous with a fork.
13. Stir in 2 tablespoons minced parsley, pine nuts, and lemon zest and toss to combine. Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining 2 tablespoons parsley.
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