Moroccan Chicken with Couscous
In Morocco this dish is commonly referred to as a tagine, a word that loosely translates to “stew.” Traditionally cooked in a conical-lidded vessel known by the same name, the recipe is easily prepared in a Dutch oven.
• 6 small bone-in chicken breast halves, skinned (3 pounds total)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 6 carrots, peeled and sliced
• 2 large onions, halved and thinly sliced
• 2 cloves garlic, minced
• 1 (14-ounce) can reduced-sodium chicken broth
• 1/4 cup tomato paste
• 2 tablespoons lemon juice
• 1/3 cup dried apricots, coarsely chopped
• 1/3 cup raisins
• 3 cups hot cooked couscous
• 3 tablespoons pine nuts, toasted
• Fresh cilantro sprigs
Sprinkle chicken with salt and pepper. In large Dutch oven, heat oil over medium-high heat. Brown chicken in hot oil. Remove chicken. Add cumin, ginger, and cinnamon to pan. Cook and stir 2 minutes. Add carrots, onions, and garlic to spices in pan. Cook over medium heat 5 minutes, stirring occasionally. Add broth, tomato paste, and lemon juice. Stir to combine. Return browned chicken to pan. Sprinkle with apricots and raisins. Bring to boiling. Reduce heat.
Cover; simmer 35 to 40 minutes or until chicken is no longer pink and vegetables are tender. Serve in shallow bowls with couscous. Sprinkle with pine nuts and cilantro. Makes 6 servings.
For Cooked Couscous:
In 2-quart saucepan bring 1-1/2 cups water and a dash of salt to boiling. Stir in 1 cup quick-cooking couscous. Remove from heat. Cover; let stand 5 minutes. Fluff with fork before serving. Makes 3 cups cooked couscous.