Chicken Tagine With Pine-Nut Couscous

Ingredients

  • 1 teaspoon grated fresh lemon zest
  • ¼ cup lightly toasted pine nuts
  • 1 ½ cups couscous
  • ¼ cup minced fresh parsley leaves
  • 5 sprigs fresh flat leaf parsley, plus
  • 4 cups reduced-sodium chicken broth
  • 15 pitted prunes, halved
  • + 13 more ingredients
    • 15 dried apricots, halved
    • 1 teaspoon salt
    • 2 small dried red chilies, such as arbol
    • 2 cardamom pods, lightly crushed
    • ¼ teaspoon fresh ground black pepper
    • 1 teaspoon coriander
    • 1 teaspoon turmeric
    • 1 teaspoon ground cinnamon
    • 1 tablespoon minced fresh ginger
    • 4 large garlic cloves, minced
    • 1 medium onion, thinly sliced (about 2 cups)
    • 6 bone-in chicken thighs (with skin)
    • 2 tablespoons olive oil

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 re...

View full recipe at SpringPad

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