Tested till perfect Olive Chicken Tagine With Dried Fruit Couscous
Olive Chicken Tagine with Dried Fruit Couscous
Photography by Jeff Coulson

Olive Chicken Tagine With Dried Fruit Couscous

The fragrant spices of North African cuisine come to life in this Moroccan-style tagine, which features sweet-tasting cinnamon. You'll find jarred preserved lemons in specialty grocery stores and the international section of many supermarkets.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: February 2014

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 1-3/4 hours
  • Portion size 4 servings

Ingredients

  • 1 tsp 1tspground ginger
  • 3/4 tsp 3/4tspcinnamon
  • 1/4 tsp 1/4tspground coriander
  • Pinch Pinchnutmeg
  • Pinch Pinchcayenne pepper
  • 2 tbsp 2tbspall-purpose flour
  • Pinch Pincheach salt and pepper
  • 4 4skin-on bone-in chicken thighchicken thighs, (about 650 g)
  • 4 4skin-on chicken drumstickchicken drumsticks, (about 475 g)
  • 2 tsp 2tspvegetable oil
  • 1 1oniononions, chopped
  • 3 3cloves garlic, chopped
  • 2 2carrotcarrots, sliced
  • 1 cup 1cupsodium-reduced chicken broth
  • 2 tbsp 2tbspthinly sliced rinsed preserved lemon rindpreserved lemon rinds
  • 1 1bay leafbay leaves
  • 1/2 cup 1/2cuppitted green olives
  • 2 tsp 2tsplemon juice

Dried Fruit Couscous:

  • 1 cup 1cupcouscous
  • 1/4 cup 1/4cupdried apricotdried apricots, chopped
  • 1/4 cup 1/4cupgolden raisingolden raisins
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1-1/2 cups 1-1/2cupsboiling water
  • 1 tbsp 1tbsplemon juice
  • 1/3 cup 1/3cupchopped fresh cilantro
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Preparation

Stir together ginger, cinnamon, coriander, nutmeg and cayenne pepper; set aside half. Stir flour, salt and pepper into remainder. In large bowl, sprinkle flour mixture over chicken thighs and drumsticks; toss to coat. In Dutch oven, heat oil over medium-high heat; brown chicken, in batches and turning once, about 4 minutes. Transfer to plate.

Drain all but 2 tsp fat from pan; cook onion over medium heat, stirring often, until softened and light golden, 5 minutes. Stir in garlic and carrots; cook until garlic is softened, 2 minutes. Stir in reserved ginger mixture; cook, stirring, until fragrant, 30 seconds. Stir in broth; bring to boil. Stir in preserved lemon rind and bay leaf; top with chicken, skin side up for thighs.

Cover and braise in 350 F (180 C) oven until chicken is very tender and juices run clear when chicken is pierced, about 1-1/2 hours. Transfer chicken to platter; stir olives and lemon juice into pan. Spoon vegetable mixture and sauce around chicken on platter. Discard bay leaf.

Dried Fruit Couscous: Meanwhile, in bowl, stir together couscous, apricots, raisins, salt and pepper; pour boiling water and lemon juice over top. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff with fork; stir in cilantro. Serve alongside chicken tagine.

Tip from The Test Kitchen:
  For this recipe, you only need the rind from the preserved lemons. Simply rinse the lemons to get rid of any excess brine and peel the rind off, discarding the pulp. Then slice the rind and add to the recipe.

Nutritional Information per serving: about

cal 643 pro 33g total fat 33g sat. fat 8g
carb 54g dietary fibre 5g sugar 13g chol 130mg
sodium 733mg potassium 719mg

RDI%

calcium 7 iron 23 vit A 73 vit C 18
folate 20
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