Chicken Tagine With Pine Nut Couscous |
|
 |
Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 6 |
|
Most people think of traditional Moroccan tagines as being long-simmered lamb dishes. When prepared with quick-cooking chicken thighs, they're actually relatively fast to make. Fragrant spices give this dish vibrant layers of flavor, and the cooked-down dried fruits create a silken richness. I have lightened this up so that is less calories and fat. Ingredients:
6 boneless skinless chicken thighs |
1 cup onion, medium onion thinly sliced |
4 garlic cloves |
1 tablespoon gingerroot |
1 teaspoon ground cinnamon |
1 teaspoon ground turmeric |
1 teaspoon ground coriander |
1 teaspoon pepper |
1 teaspoon ground cardamom, a couple pods |
2 teaspoons hot green chili peppers, red dried |
1 teaspoon kosher salt |
15 dried apricot halves |
15 dried pitted prunes |
4 cups fat-free chicken broth |
1/4 cup fresh parsley, plus |
5 sprigs fresh parsley |
1 1/2 cups couscous |
1/8 cup pine nuts |
1 teaspoon lemon zest |
1 teaspoon olive oil |
Directions:
1. Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more. Transfer to a plate; repeat with remaining chicken and set aside.
2. Drain all but 2 tablespoons oil from pot and reduce heat to medium. Add onion and sauté until golden, 5 to 7 minutes. Add garlic and ginger and cook, stirring constantly, for 3 minutes. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine. Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes. Take pot off heat and remove parsley sprigs and chilies. Remove skin from chicken.
3. Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more. Transfer to a plate; repeat with remaining chicken and set aside.
4. Drain all but 2 tablespoons oil from pot and reduce heat to medium. Add onion and sauté until golden, 5 to 7 minutes. Add garlic and ginger and cook, stirring constantly, for 3 minutes. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine. Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes. Take pot off heat and remove parsley sprigs and chilies. Remove skin from chicken.
|
|