Chicken Tagine With Pine Nut Couscous

Ingredients

  • 6 boneless skinless chicken thighs
  • 1 cup onion, medium onion thinly sliced
  • 4 garlic cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon pepper
  • + 13 more ingredients
    • 1 teaspoon ground cardamom, a couple pods
    • 2 teaspoons hot green chili peppers, red dried
    • 1 teaspoon kosher salt
    • 15 dried apricot halves
    • 15 dried pitted prunes
    • 4 cups fat-free chicken broth
    • 1 tablespoon gingerroot
    • ¼ cup fresh parsley, plus
    • 5 sprigs fresh parsley
    • 1 ½ cups couscous
    • 1/8 cup pine nuts
    • 1 teaspoon lemon zest
    • 1 teaspoon olive oil

1 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. 2 Drain all but 2 tablespoons oil from pot...

View full recipe at SpringPad

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