Moroccan Chicken Tagine with Cranberry-Curry Couscous
Named after the pot in which it's cooked, this traditional Moroccan dish makes the most of a delicious mix of spices. The recipe comes from "In Nirmala's Kitchen," by Nirmala Narine.
- 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
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.
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.
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.
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.