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  3. Chicken Tagine with Couscous

Chicken Tagine with Couscous

Headshot of Anna Watson CarlBy Anna Watson CarlPublished: Nov 13, 2015
Chicken Tagine with Figs and Almonds
Anna Watson Carl
Yields:
4
Prep Time:
25 mins
Total Time:
40 mins
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This 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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Step 5Serve tagine over couscous garnished with cilantro, almonds, and remaining mint.
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