Chicken Tagine

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Season the chicken thighs with salt and pepper to taste.

Step 2

2. Heat a large saucepan over medium-high heat. Add half of the olive oil. Once heated, add the seasoned chicken brown 2-3 minutes on each side, flipping once. Work in batches if needed to avoid overcrowding the pan. Once done, remove from pan and set aside.

Step 3

3. Reduce heat to medium and add the onions, Cook for 5 minutes, or until softened and fragrant, then add the garlic and cook one more minute. Add the paprika, ground cilantro, ginger, and chili powder, stirring constantly.

Step 4

4. Return the chicken and any accumulated juices to the saucepan. Add the chicken stock, sweet potatoes, canned tomatoes, chickpeas, dates, orange zest and juice. Stir to combine. Bring to a simmer then reduce the heat to low and cook, covered, for 25-30 minutes or until the chicken is cooked through and fork-tender.

Step 5

5. Meanwhile, in a small saucepan, bring the remaining olive oil, turmeric, and water to a boil. Add the couscous and remove from heat. Cover and let sit for 7-10 minutes to allow water to be absorbed. Fluff with a fork and stir through half of the chopped fresh coriander.

Step 6

7. To serve, place the cooked couscous in serving bowls and top with the chicken tagine and yogurt. Garnish with the remaining fresh cilantro and sliced almonds.