Moroccan Chicken Tagine with Cranberry-Curry Couscous

By KimberlyB

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 chicken (about 3 pounds), cut into 10 pieces
• 1 tablespoon ground ginger
• 2 teaspoons ground turmeric
• 1 teaspoon ground allspice
• 1 teaspoon cayenne
• 1 teaspoon ground cumin
• 1/8 teaspoon saffron threads
• 1 large onion, chopped
• 2 tablespoons minced garlic
• 3 cups homemade or store-bought low-sodium chicken stock
• 2 tablespoons finely diced preserved lemon
• 1 cup pitted black Kalamata olives
• Sea salt and freshly ground pepper
• Cranberry-Curry Couscous
• 1/4 cup loosely packed cilantro leaves, finely chopped, for garnish

Details

Servings 8
Preparation time 5mins
Cooking time 90mins

Preparation

Step 1

1.
In a Dutch-oven or large skillet with a tight-fitting lid, heat oil and butter over high heat. Add chicken and cook on all sides, until lightly browned, about 3 minutes per side. Transfer chicken to a plate and set aside.

2.
Reduce heat to medium-low and add ginger, turmeric, allspice, cayenne, cumin, and saffron; cook, stirring constantly, for 30 seconds. Add onion and garlic and cook, stirring occasionally, for 3 minutes.

3.
Return chicken to skillet. Add stock and preserved lemon; stir to combine. Cover and cook over medium-low heat until chicken is cooked through, about 30 minutes.

4.
Remove skillet from heat and add olives; season with salt and pepper and stir to combine. Cover and let stand 5 minutes. Serve immediately over couscous garnished with cilantro