I am a huge fan of Moroccan food, and particularly love tagine! This stewed dish of tender chicken with preserved lemon and olives hit all the right marks. It's savoury and aromatic with just the right touch of sweetness.
Perfect for adults and kids alike! :D
INGREDIENTS
6 skinless chicken thighs
Kosher salt to taste
Black pepper to taste
2 tbsp olive oil
1 medium yellow onion, finely chopped
½ tbsp grated ginger
1 stick cinnamon
1 tsp ground coriander
½ tsp cayenne chili powder
1/2 tsp turmeric
3 cups chicken broth
1 small butternut squashed (peeled, seeded, and cut into medium-sized cubes)
1 cup green olives
1 cup roughly chopped dried apricots
2 tbsp lemon pickle, finely chopped
1 tbsp honey
2 tbsp chopped fresh coriander
2 tbsp chopped fresh parsley
1 ½ cups couscous
1 ¾ cups boiling water
METHOD
Season chicken generously with salt and pepper on both sides. Heat a dutch oven on medium heat and add olive oil. Once hot add chicken in small batches, ensuring not to crowd the pan, and brown on both sides. At this point the chicken does not have to be completely cooked through. Transfer to a dish and set aside.
Add onions to the same dutch oven and saute until softened and translucent. Then add in fresh ginger and saute until fragrant. Season with cinnamon, ground coriander, chili powder, and turmeric toast for 15-30 seconds.
Pour chicken broth into the dutch oven, increase the heat, and bring to a simmer. Season with salt to taste and add butternut squash, green olives, dried apricots, lemon pickle, and honey. Stir well. Then lower in seared chicken thighs.
Partially cover and simmer for 25-30 minutes.
Stir in fresh coriander and parsley before serving.
To prepare couscous, add dried couscous to a bowl, and season with ½ tsp kosher salt. Top with boiling water, and stir to combine. Cover with plastic wrap. Allow couscous to sit for 5 minutes to allow liquid to absorb.
Then remove plastic wrap and fluff the couscous with a fork.
Serve the tagine alongside the warm couscous. Enjoy!
8 июл 2024
