Chicken and Couscous Tagine
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
6
- Ingredients
- 26 ½ ozs Chicken thigh (skin removed)
- 26 ½ ozs Chicken drumstick (skin removed)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp all-purpose flour
- 1 Tbsp good quality olive oil
- 8 small onions (peeled and quartered)
- 3 Cinnamon stick
- 1 ½ tsps ground ginger
- 1 tsp ground Cumin
- ½ tsp ground Turmeric
- ¼ tsp cayenne pepper
- 3 cups Chicken broth
- 2 fresh lemons (rinsed and cut into wedges)
- 4 small Zucchini (rinsed; trimmed and sliced in half lengthwise)
- 4 Tomatoes (rinsed; trimmed and quartered)
- 1 box Couscous
Preparation steps
1.
Rinse chicken under cold running water and pat completely dry with paper towels. Season chicken with salt and pepper and sprinkle with flour.
2.
Heat oil in a large heavy bottomed pot, set over medium-high heat. Working in batches, cook the chicken, turning occasionally, until browned on all sides, about 10 to 15 minutes. Transfer chicken to a baking sheet lined with paper towels to drain. Repeat the process until all the chicken is cooked. Pour off all but 2 tablespoons of grease from the pot and discard.
3.
Reduce heat and add onions to the pot; saute until golden brown, about 6 to 8 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Cook for about 1 minute or until aromatic. Increase heat to high, add broth, lemon wedges, zucchini tomatoes. Bring to a boil, reduce heat, cover and simmer for about 10 minutes. Place chicken on top of lemon wedges and zucchini; return to a boil. Reduce heat, cover and simmer until chicken is cooked through and juices run clear, about 15 to 20 minutes.
4.
Meanwhile, prepare couscous per package directions.
5.
Place couscous in a large serving platter and ladle chicken mixture over couscous. Serve.
