Chicken Tagine with Pine-nut Couscous

Chicken Tagine with Pine-nut Couscous
Photo by Dan Goldberg

Ingredients

  • 1 medium onion, thinly sliced (about 2 cups)
  • 6 bone-in chicken thighs (with skin)
  • 15 pitted prunes, halved
  • 15 dried apricots, halved
  • 5 fresh flat-leaf parsley sprigs plus 1/4 cup minced fresh parsley leaves
  • 4 cups reduced-sodium chicken broth
  • 1 teaspoon ground cinnamon
  • + 31 more ingredients
    • 1 teaspoon ground cinnamon
    • 4 large garlic cloves, minced
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • 6 bone-in chicken thighs (with skin)
    • 2 small dried red chiles, such as arbol
    • 2 small dried red chiles, such as arbol
    • 1 teaspoon grated fresh lemon zest
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • ¼ cup lightly toasted pine nuts
    • 4 cups reduced-sodium chicken broth
    • 2 tablespoons olive oil
    • 1 teaspoon ground coriander
    • 1 ½ cups couscous
    • ¼ cup lightly toasted pine nuts
    • 2 cardamom pods, lightly crushed
    • 2 cardamom pods, lightly crushed
    • 5 fresh flat-leaf parsley sprigs plus 1/4 cup minced fresh parsley leaves
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon minced fresh ginger
    • 15 pitted prunes, halved
    • 15 dried apricots, halved
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons olive oil
    • 4 large garlic cloves, minced
    • 1 teaspoon salt
    • 1 medium onion, thinly sliced (about 2 cups)
    • 1 teaspoon grated fresh lemon zest
    • 1 ½ cups couscous
    • 1 teaspoon ground turmeric

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 tbsp. oil from pot and ...

View full recipe at My Recipes

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