CHICKEN TAGINE WITH COUSCOUS
Provided by David Kamen
Categories Chicken Olive Onion Bake Dinner Couscous Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 19
Steps:
- To prepare the tagine:
- 1. Preheat the oven to 350°F.
- 2. Place a tagine or heavy-bottom cast-iron pot over medium-heat heat with the olive oil. Season the chicken liberally with salt and pepper. Working in batches, sear the chicken in the pot until deep golden brown on all sides, 5 to 6 minutes total. Reserve seared chicken on a plate.
- 3. Add the onions to the pot and cook, stirring occasionally, until light golden brown, 3 to 4 minutes. Add the garlic and ginger to the pot and continue cooking, until aromatic, about 2 minutes. Add the stock, cumin, and saffron to the pot, and bring the liquid to a boil. Return the chicken to the pot along with any juices that accumulated while it rested.
- 4. Cover the tagine or pot with a tight-fitting lid and bake until the chicken has cooked through, about 15 minutes (or, the chicken can be simmered over medium-low heat on the stovetop for the same amount of time until cooked through).
- 5. When the chicken has cooked through, add the olives, parsley, and lemons to the pot. Reserve warm over low heat until ready to serve.
- To prepare the couscous:
- 1. Preheat the oven to 350°F. Place dry couscous on a sheet pan and toast until pale golden brown and aromatic, about 15 minutes. Set aside.
- 2. In a medium pot over high heat, bring the chicken stock, cinnamon, turmeric, and red pepper to a boil. Add the couscous, stir to combine, and cover with a tight-fitting lid. Remove the pot from the heat and let rest for 10 minutes.
- 3. Fluff the couscous with a fork. Remove and discard the cinnamon stick. Serve warm with the prepared tagine.
MOROCCAN TAGINE WITH COUSCOUS
If you like a little 'spice' in your life than you are going to enjoy this one! You can also substitute the couscous with brown or white rice--either way it makes an awesome meal!
Provided by Stellina
Categories Lemon
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to moderate 350°F.
- Heat the oil in a large saucepan or ovenproof dish, add the onion and cook over medium heat for 5 minutes, or until soft.
- Add the spices and cook for 3 minutes.
- Add the vegetables and cook, stirring, until coated with the spices and the outside begins to soften.
- Add the lemon, tomatoes, stock, pears and prunes.
- Cover, transfer to the oven and cook for 30 minutes.
- Add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
- Cover the couscous with the olive oil and 2 cups (500mL) boiling water and leave until all the water has been absorbed.
- Flake with a fork.
- Remove the cinnamon stick from the vegetables, then stir in the parsley.
- Serve on a large platter with the couscous formed into a ring and the vegetable tagine in the centre, sprinkled with almonds.
Nutrition Facts : Calories 1223, Fat 19.2, SaturatedFat 2.3, Sodium 82.3, Carbohydrate 265.1, Fiber 29.4, Sugar 172.6, Protein 20.4
CHICKEN TAGINE WITH PINE-NUT COUSCOUS
Make and share this Chicken Tagine With Pine-Nut Couscous recipe from Food.com.
Provided by cookiedog
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat.
- Add half chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more.
- Transfer to a plate; repeat with remaining chicken and set aside.
- Drain all but 2 T. oil from pot and reduce heat to medium.
- Add onion and sauté until golden, 5 to 7 minutes.
- Add garlic and ginger and cook stirring constantly, for 3 minutes.
- Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine.
- 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.
- Take pot off heat and remove parsley sprigs and chilies.
- Remove skin from chicken.
- 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.
- Uncover pan and fluff couscous with a fork.
- 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.
CHICKEN TAGINE WITH PINE NUT COUSCOUS
Most people think of traditional Moroccan tagines as being long-simmered lamb dishes. When prepared with quick-cooking chicken thighs, they're actually relatively fast to make. Fragrant spices give this dish vibrant layers of flavor, and the cooked-down dried fruits create a silken richness. I have lightened this up so that is less calories and fat.
Provided by Rose J
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more. Transfer to a plate; repeat with remaining chicken and set aside.
- Drain all but 2 tablespoons oil from pot and reduce heat to medium. Add onion and sauté until golden, 5 to 7 minutes. Add garlic and ginger and cook, stirring constantly, for 3 minutes. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine. Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes. Take pot off heat and remove parsley sprigs and chilies. Remove skin from chicken.
- Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more. Transfer to a plate; repeat with remaining chicken and set aside.
- Drain all but 2 tablespoons oil from pot and reduce heat to medium. Add onion and sauté until golden, 5 to 7 minutes. Add garlic and ginger and cook, stirring constantly, for 3 minutes. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine. Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes. Take pot off heat and remove parsley sprigs and chilies. Remove skin from chicken.
Nutrition Facts : Calories 316.4, Fat 6, SaturatedFat 1, Cholesterol 57.3, Sodium 686.3, Carbohydrate 44.5, Fiber 4.1, Sugar 6.2, Protein 20.9
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