House & Home's Chicken and Saffron Couscous Tajine

By akselden

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp butter
• 800 g skinless dark chicken meat (combination of skinless, boneless drumsticks and thighs)
• 1 onion, diced
• 1 ·3/4 cups Israeli couscous (larger than regular)
• 2 tsp minced garlic
• 1/2 tsp cumin
• 1/2 tsp ground ginger
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/4 tsp turmeric
• Pinch of saffron
• 3 1/2 cups chicken stock
• 1/3 cup finely diced dried apricots
• 1/3 cup raisins
• 1 cup each roughly chopped carrots, diced eggplant and green beans cut in 2" sections

Preparation

Step 1

1. In a large pot, heat the oil and butter on medium high heat. Brown the chicken pieces in batches, placing them in a bowl when they're cooked.
2. Add the onion to the fat in the pot and cook until softened. Add the couscous and garlic and stir until the couscous is lightly golden. Stir in the rest of the ingredients. Bring the pot to a boil.
3. Put the browned chicken pieces on top of the couscous mixture. Cover and reduce heat to medium. Simmer about 15 minutes, or until the couscous and carrots are tender.