Ingredients: |
Ingredients: Ingredients:
1 tablespoon harissa paste
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
4 bone-in, skin-on chicken thighs
1 onion, sliced
2 garlic cloves
2 small preserved lemons, sliced thinly
3 cup chicken broth, divided
1/2 cup pitted castelvetrano olives
10 ounces dry plain couscous
1/4 cup roughly chopped parsley
1/4 cup roughly chopped mint leaves
2 tablespoons chopped chives
extra virgin olive oil
salt and pepper, to taste
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Directions: |
Directions:Procedure:
In a bowl, mix together 1 tablespoon of olive oil, the harissa paste, ground cumin, ground ginger and turmeric along with a big pinch of salt. Rub the mixture all over the chicken thighs to evenly coat.
To a tagine with a heat diffuser or a large dutch oven, heat one tablespoon of olive oil over medium heat. Place the chicken thighs, skin-side down into the hot oil and cook for 4 minutes, or until golden brown.
Flip the chicken over and allow to cook, untouched for an additional 4 minutes.
Nestle the onion slices along with the garlic and preserved lemon around the chicken thighs in the pan.
Gently pour 1 cup of chicken stock around the chicken thighs, followed by a scattering of the olives.
Allow the mixture to come to a simmer and then cover with the lid and reduce the heat to low. Cook for 10 - 12 minutes, until the chicken is fully cooked through.
Meanwhile bring the remaining 2 cups of chicken stock to a boil in a medium saucepan and add in a tablespoon of olive oil.
Pour in the couscous and stir to be sure no lumps have formed. Cover and remove from heat, allowing the couscous to stand for 5 minutes.
Mix all of the chopped herbs together in a bowl and set aside.
Remove the lid and, using a fork, fluff the couscous to break up the grains. Add a drizzle of olive oil to the couscous and season with salt and pepper.
Stir in half of the mixed herbs and gently toss.
Serve the chicken tagine with the herbed couscous and the remaining herbs scattered over top to garnish. |
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