Based on the flavours of a tagine, but simplified for weeknight dinners.
- Portion size 6 servings
- Credits : L Silver
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon fresh ginger chopped
- 3 cloves garlic chopped
- 2 teaspoons salt
- 3 tablespoons olive oil divided
- 6 chicken thighs
- 1 yellow onion finely diced
- 10 oz chicken stock
- 19 oz canned chickpeas drained
- 2/3 cups fresh parsley chopped and divided
- 2/3 cups kalamata olives sliced
- 1/3 cup fresh lemon juice
- 1 cup couscous
- 1 1/2 cup water
MethodIn the cup of a small food processor, combine the tumeric, ginger, pepper, cumin, paprika, garlic, salt, and 2 tablespoons of the oil. Process until smooth.
In a mixing bowl, toss the chicken thighs with the spice mixture, and let sit while remaining ingredients are prepared.
Heat the remaining tablespoon of oil in large heavy bottom pot over medium-high heat. Add the chicken thighs and sear 2 minutes on each side.
Stir in the onions and continue to cook for 2 minutes. Add the chick peas and the stock and bring to a boil.
Reduce heat to low and simmer, uncovered until stock reduces and thickens, about 30 minutes. Using a fork, pull apart chicken thighs into large bite-sized chunks.
Add the olives and continue to simmer for 5 minutes. Remove from heat and stir in lemon juice and 1/3 cup of parsley.
For the couscous, bring the water to a boil in a small pot; add couscous, cover and remove from heat. Let sit for 5 minutes, then uncover, fluff with a fork, and stir in remaining parsley.
Serve the chicken over the couscous.