Olive Chicken Tagine With Dried Fruit Couscous

Olive Chicken Tagine with Dried Fruit Couscous image Author: Canadian Living Credits: Olive Chicken Tagine with Dried Fruit Couscous image

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2014


  • 1 teaspoon ground ginger
  • 3/4 teaspoons cinnamon
  • 1/4 teaspoon ground coriander
  • pinch nutmeg
  • pinch cayenne pepper
  • 2 tablespoons all-purpose flour
  • pinch each salt and pepper
  • 4 chicken thighs (about 650 g)
  • 4 chicken drumsticks (about 475 g)
  • 2 teaspoons vegetable oil
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 2 carrots sliced
  • 1 cup sodium-reduced chicken broth
  • 2 tablespoons thinly sliced rinsed preserved lemon rinds
  • 1 bay leaf
  • 1/2 cup pitted green olives
  • 2 teaspoons lemon juice
Dried Fruit Couscous:
  • 1 cup couscous
  • 1/4 cup dried apricot chopped
  • 1/4 cup golden raisins
  • 1/4 teaspoon each salt and pepper
  • 1 1/2 cup boiling water
  • 1 tablespoon lemon juice
  • 1/3 cup chopped fresh cilantro


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 facts per serving: about

  • Fibre 5 g
  • Sodium 733 mg
  • Sugars 13 g
  • Protein 33 g
  • Calories 643.0
  • Total fat 33 g
  • Potassium 719 mg
  • Cholesterol 130 mg
  • Saturated fat 8 g
  • Total carbohydrate 54 g


  • Iron 23.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 73.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Olive Chicken Tagine With Dried Fruit Couscous