Chicken Tagine With Pine-nut Couscous

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 6 bone-in chicken thighs (with skin)
• 1 medium onion, thinly sliced (about 2 cups)
• 4 large garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1/4 teaspoon fresh ground black pepper
• 2 cardamom pods, lightly crushed
• 2 small dried red chilies, such as arbol
• 1 teaspoon salt
• 15 dried apricots, halved
• 15 pitted prunes, halved
• 4 cups reduced-sodium chicken broth
• 5 sprigs fresh flat leaf parsley, plus
• 1/4 cup minced fresh parsley leaves
• 1 1/2 cups couscous
• 1/4 cup lightly toasted pine nuts
• 1 teaspoon grated fresh lemon zest

Recipe

• 1 heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat.
• 2 add half chicken, skin side down, and cook until golden brown, 5 to 7 minutes. turn over and cook 3 minutes more.
• 3 transfer to a plate; repeat with remaining chicken and set aside.
• 4 drain all but 2 t. oil from pot and reduce heat to medium.
• 5 add onion and sauté until golden, 5 to 7 minutes.
• 6 add garlic and ginger and cook stirring constantly, for 3 minutes.
• 7 add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine.
• 8 return chicken to pot and add apricots, prunes, 2 cup chicken broth, and parsley sprigs. bring mixture to a boil, then reduce heat to medium-low. cover and simmer 40 minutes.
• 9 take pot off heat and remove parsley sprigs and chilies.
• 10 remove skin from chicken.
• 11 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.
• 12 uncover pan and fluff couscous with a fork.
• 13 stir in 2 tablespoons 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 2 tablespoons parsley.