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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.

  • Servings: 6

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, January 2012


  • 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


  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.

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