Moroccan Chicken Tagine with Herbed Couscous

Name: Moroccan Chicken Tagine with Herbed Couscous
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: Moroccan
Ingredients: 1 tablespoon olive oil; 1.5 pound chicken thighs (cut into 1.5-inch pieces); 1 yellow onion (chopped); 3 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon turmeric; 0.5 teaspoon cinnamon; 0.25 teaspoon cayenne pepper; 1 can diced tomatoes (undrained); 3 cup chicken broth; 1 cup carrots (chopped); 1 cup dried apricots (halved); 0.75 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1.5 cup couscous; 0.25 cup fresh parsley (chopped)

Succulent chicken and tender vegetables simmered in a rich, aromatic Moroccan-spiced sauce, served with light and fluffy herbed couscous.

Prep: 15 min
Cook: 1 hr
Total: 1 hr 15 min
Servings: 3
Cuisine: Moroccan
Difficulty: Medium
Cost: $6.40/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1.5 pound chicken thighs (cut into 1.5-inch pieces)
1 yellow onion (chopped)
3 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon turmeric
0.5 teaspoon cinnamon
0.25 teaspoon cayenne pepper
1 can diced tomatoes (undrained)
3 cup chicken broth
1 cup carrots (chopped)
1 cup dried apricots (halved)
0.75 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1.5 cup couscous
0.25 cup fresh parsley (chopped)

Instructions

Sear the chicken: Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season 1 1/2 pounds chicken thigh pieces with salt and black pepper. Add chicken to the pot and sear until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
Sauté aromatics: Add 1 chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
Add spices and liquid: Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon cinnamon, and 1/4 teaspoon cayenne pepper (if using). Cook for 30 seconds. Pour in 1 can undrained diced tomatoes and 1 1/2 cups chicken broth, scraping up any browned bits from the bottom of the pot.
Simmer tagine: Return the seared chicken to the pot. Add 1 cup chopped carrots and 1 cup halved dried apricots. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45 minutes to 1 hour, or until chicken is very tender.
Prepare couscous: About 10 minutes before the tagine is ready, bring 1 1/2 cups chicken broth to a boil in a separate saucepan. Remove from heat, stir in 1 1/2 cups couscous, cover, and let sit for 5 minutes. Fluff with a fork and stir in 1/4 cup chopped fresh parsley.
Serve: Serve the Moroccan chicken tagine hot, alongside the herbed couscous.

Notes

Leftovers store well for 3-4 days. This dish is even better the next day as the flavors meld together.

Nutrition (per serving)

Calories: 956
Protein: 61.4 g
Carbohydrates: 104.9 g
Fat: 33.3 g
Fiber: 14.6 g
Sodium: 1405 mg
Saturated Fat: 8 g
Sugar: 32.5 g
Cholesterol: 194 mg