Moroccan Chicken Tajine with Vegetables

By eborsy

Ingredients

• Ingredients:
• 1 tbsp olive oil
• medium yellow skin onion (diced)
• 2/3 cup couscous, toasted
• 1 zucchini (cut in cubes)
• 2.2 lb boneless, skinless chicken thighs (cut into bite sized cubes)
• 1 large carrot (thinly sliced)
• 1 red bell pepper (cut into strips)
• handful of sweetend, dried cranberries
• Marinade:
• 2 cups of chicken broth (heated)
• salt and pepper
• 1 tbsp lemon rind (finely grated)
• 1/2 cup fresh cilantro
• 2 cloves garlic (finely chopped)
• 1 tsp paprika
• 1/2 tsp honey
• 1/2 tsp rosemary
• 1 tbsp cumin
• 1 tbsp cinnamon

Details

Servings 2

Preparation

Step 1

Preparation:
-To prepare the marinade, mix all marinade ingredients in a bowl, add chicken, cover and refrigerate for at least 30 minutes
-On medium heat, saute the onions until slightly browned, using a tablespoon of oil in a saucepan (approximately 5 mins)
-Stir in the couscous and pan fry until couscous is slightly browned (approx 10 mins)
-Line the bottom of each tajine with equal quantities of carrots, zucchini and red pepper
-Add the toasted couscous with onions mixture to both tajines
-Top with the chicken and marinade mixture
-Garnish the tajine with cranberries

Cook:
-Cover the tajine and cook at 300 F for approx. 1 hr, or until hte chicken is cooked throughout. Check after 30 mins, if the tajine mixture appears dry, add broth to moisten the taste
-Garnish with cilantro and a sprinkle of cinnamon