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Chicken Tagine with Citrus CousCous

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Chicken Tagine with Citrus CousCous

Servings

6

Prep Time

10 minutes

Cook Time

50 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Chicken Tagine with Citrus CousCous

Ingredients

    For the Chicken Tagine:

  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground allspice
  • 1 1/2 teaspoons kosher salt (divided)
  • 6 chicken thighs
  • 2 tablespoons butter
  • 1 onion (chopped)
  • 1 teaspoon grated ginger
  • 1 1/4 cup chicken broth
  • 1/2 cup Turkish apricots (quartered)
  • 1/2 cup green olives (halved)
  • 1/2 cup cilantro (chopped, optional)
  • For the Citrus Couscous:

  • 1 cup water
  • 1 teaspoon orange zest (from half and orange)
  • 1/2 cup freshly squeezed orange juice (from 1 orange)
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups couscous

Instructions

  1. For the Chicken Tagine: In a small bowl mix together the cinnamon turmeric and allspice. Dry the chicken well and season evenly on all sides with 1 teaspoon salt. Rub the spice mix evenly over the thighs.
  2. Heat a medium straight sided skillet over medium heat. Add the butter and heat until melted and the foaming subsides. Add the chicken skin side down and cook for 10 minutes or until deep golden brown. Flip the chicken and continue to cook for an additional 3 minutes. Remove the chicken to a plate. To the hot pan, add the onion and remaining 1/2 teaspoon salt and cook stirring often until soft and fragrant, about 3 minutes. Add the ginger and cook an additional minute. Add the chicken broth and return the chicken to the pan. Reduce the heat to medium low, cover the pan and simmer for 30 minutes, adding the apricots and olives after 20 minutes. Serve over citrus couscous sprinkled with the cilantro if desired.
  3. For the Citrus Couscous: In a medium sauce pan combine the water, zest, orange juice and salt. Place over medium high heat and bring to a boil. Stir in the couscous, remove from the heat and cover with a tight fitting lid. Allow the coucous to sit for 5 minutes covered or until all the liquid is absorbed. Fluff with a fork before serving.
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