Chicken and Couscous Tagine

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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 ounces
Chicken thigh (skin removed)
26 ½ ounces
Chicken drumstick (skin removed)
salt (to taste)
freshly ground Black pepper (to taste)
1 tablespoon
1 tablespoon
good quality olive oil
8
small onions (peeled and quartered)
3
1 ½ teaspoons
ground ginger
1 teaspoon
ground Cumin
½ teaspoon
ground Turmeric
¼ teaspoon
3 cups
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

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.