Chicken Tagine with Couscous
By 
Yields:
4
Prep Time:
25 mins
Total Time:
40 mins
Jump to recipeThis sweet and savory Moroccan dish is a nice way to make your regular chicken dinner feel a little fancy without any legwork.
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Ingredients
- 1/4 cup extra-virgin olive oil, divided
- 1 1/2 lb. boneless chicken thighs, quartered
- kosher salt
- Freshly ground black pepper
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1/2 tsp. cinnamon
- 1/2 tsp. allspice
- 1 tsp. cumin
- 1/2 tsp. coriander
- 1 28-oz. can whole, peeled tomatoes, with juices
- 2 cups low-sodium chicken broth
- 1 1/2 cups dried figs, stemmed and quartered
- 3/4 cup freshly chopped mint, divided
- 1 5.8-oz. box couscous
- 1/2 cup freshly chopped cilantro
- 1/2 cup slivered almonds, toasted
Directions
- Step 1In a large Dutch oven over medium-high heat, heat 2 tablespoons olive oil. Add chicken thighs and let cook until golden, turning every 2 minutes, 6 to 8 minutes. Season with salt and pepper, then transfer to a bowl along with any pan juices.
- Step 2Heat remaining 2 tablespoons olive oil. Add carrot, celery, and red onion and let cook until beginning to soften, 4 minutes. Add garlic, cinnamon, allspice, cumin, and coriander and cook until fragrant, 1 minute more. Season with salt and pepper.
- Step 3Add tomatoes and crush with a wooden spoon. Add chicken broth, chicken thighs and pan juices, figs, and ¼ cup mint. Bring to a boil, then reduce heat and simmer, covered, until tender, 20 minutes.
- Step 4Meanwhile, bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add couscous, stir once, and cover tightly. Let sit 5 minutes, then fluff with a fork.
- Step 5Serve tagine over couscous garnished with cilantro, almonds, and remaining mint.
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