Ingredients: |
Ingredients: 2 tbsp. olive oil
2 lbs. bone-in, skinless chicken thighs (about 6 large thighs)
1/2 tsp. ground black pepper
1/2 tsp. salt
1 large lemon
1 lb. carrots, cut in 3/4 inch pieces
1 large onion, chopped
3 cloves garlic, coarsely chopped
1 cinnamon stick (3 inches)
2 tsp. ground coriander
2 tsp. ground cumin
1/4 tsp. turmeric
15-19 oz. can garbanzo beans rinsed and drained
1 3/4 c. chicken broth
1/3 c. dark raisins
1/3 c. pitted green olives, quartered
10 oz. plain couscous
1/2 c. loosely packed fresh cilantro (dahnia) leaves
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Directions: |
Directions:In a 6-quart Dutch oven, heat oil over medium-high heat; add chicken and sprinkle with salt and pepper. Cook 8-10 minutes or until browned on both sides. Meanwhile, from lemon, cut off peel and white pith. Holding lemon over 1-cup liquid measuring cup to catch juice, cut on either side of membranes to release each section, allowing fruit and juice to drop into cup. Squeeze membrane to release any excess juice. You should have 1/4 C lemon juice and sections. Transfer chicken to plate. To drippings in Dutch oven, add carrots, onion, garlic, and cinnamon. Cook 10 minutes or until onions are golden brown, stirring occasionally. Add coriander, cumin, and turmeric; cook 1 minute, stirring. Add beans, broth, raisins, olives, lemon, and chicken with its juices to Dutch oven. Heat to boiling over high heat. Reduce heat to medium- low; cover and simmer 25 minutes or just until juices run clear when thickest part of thigh is pierced with tip of knife. While chicken cooks, prepare couscous as label directs. To serve, fluff couscous with fork. Stir cilantro into chicken mixture. Spoon chicken thighs with sauce over couscous. |
This recipe for Moroccan Tagine is from