Chicken Tagine With Couscous

Photo: Sheri Wetherell

Ingredients

2 tablespoons olive oil

1 whole chicken, skin removed and cut into chunks

1 medium yellow onion, thinly sliced

1/4 cup mild green olives, sliced

4 large garlic cloves, minced

1 tablespoon minced fresh ginger

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

2 cardamom pods, lightly crushed

1 roasted red pepper

2 smalls dried red chilies

2 small preserved lemons, sliced

1 teaspoon salt

4 cups reduced-sodium chicken broth

5 cups fresh flat-leaf parsley sprigs, plus 1/4 minced fresh parsley leaves

1 1/2 cups couscous

1/4 cup lightly toasted pine nuts

1 teaspoon grated fresh lemon zest

Preparation

Heat oil in a large pot over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate and set aside.

Drain all but 2 tablespoons of oil from pot and reduce heat to medium. Add onion and sauté until golden. Add garlic and ginger and cook, stirring constantly, for 3 minutes.

Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, preserved lemons, olives, and salt; stir to combine.

Return chicken to pot and add 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.

For the couscous: In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes. Uncover pan and fluff couscous with a fork.

Stir in 2 tbsp. minced parsley, pine nuts, and lemon zest and toss to combine.

Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining parsley.