Moroccan Chicken Tagine with Couscous

Servings:  4

Prep Time:  15 minutes

Cook Time:  30 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

 

Ingredients for Chicken:

  • 3 tablespoons olive oil
  • 1 tablespoon ground ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground allspice
  • 1 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 3 pounds bone-in, skin-on chicken pieces
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, sliced in half moons
  • 3 cloves garlic, minced
  •  teaspoon saffron threads
  • 3 cups (24 ounces) low-sodium chicken stock
  • 1 cinnamon stick
  • 1 preserved lemon, pith removed, diced
  • ½ cup pitted Kalamata olives, sliced
  • ½ cup pitted green olives, sliced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup loosely packed cilantro, finely chopped, for garnish

Ingredients for Couscous:

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cups low-sodium chicken stock
  • 2 cups (12 ounces) couscous
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Procedure:

  1. Pour the olive oil into a 12 inch cast iron or other skillet on medium high heat. In a small bowl combine the ground ginger, turmeric, allspice, cayenne and cumin. Season both sides of the chicken with the spice mixture then place them, skin side down, in the skillet. You may have to do this in batches to prevent overcrowding the pan. Cook until the skin is golden brown then transfer to a plate.
  2. In the same skillet over medium heat melt the butter. Add the onion and garlic and cook until the onions are translucent, approximately 5 minutes. Stir in the saffron. Transfer the mixture to a tagine (or keep it in the skillet) and pour in the stock. Add the cinnamon stick and preserved lemons and the chicken-skin side up-to the pan and bring to a simmer. Cover and cook on medium low for 30 minutes or until the chicken is cooked through.
  3. To make Couscous: In a large saucepot with a lid melt the butter on medium heat. Add the diced onion and saute until the onions are translucent, approximately 3 minutes. Pour in the chicken stock and bring to a boil. Once boiling add a few generous pinches of salt and freshly ground black pepper along with the couscous. Stir, cover the pot with a lid and turn off the heat. Let sit for 10 minutes. Fluff with a fork and taste to adjust the seasoning before serving.
  4. To finish the Tagine: Remove the lid and sprinkle in the olives. Taste and adjust seasoning with salt and freshly ground black pepper. Garnish with the chopped cilantro and serve alongside the couscous.

 

  

 

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