Chicken and Vegetable Couscous Tagine-Style
A flavorful and aromatic chicken and vegetable stew, inspired by Moroccan tagines, served over fluffy couscous. This dish is a complete and balanced meal perfect for dinner, featuring tender chicken, a medley of vegetables, and warm spices.
Ingredients
- •1 tablespoon olive oil
- •1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- •1 large onion, chopped
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon turmeric
- •1/4 teaspoon ground ginger
- •1/4 teaspoon cinnamon
- •Pinch of saffron threads (optional)
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1.5 cups chicken broth
- •1 cup canned chickpeas, rinsed and drained
- •2 medium carrots, peeled and sliced into 1/2-inch rounds
- •1 medium zucchini, cut into 1/2-inch cubes
- •1/2 cup dried apricots, halved
- •Salt and freshly ground black pepper to taste
- •2 cups couscous
- •2 cups boiling water or chicken broth
- •1/4 cup fresh cilantro, chopped, for garnish
Dietary Info
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- 2
Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic, cumin, coriander, turmeric, ginger, cinnamon, and saffron (if using). Cook for 1 minute more, stirring constantly, until fragrant.
- 3
Stir in diced tomatoes (undrained) and chicken broth. Bring to a simmer, then return the browned chicken to the pot. Add carrots, chickpeas, and dried apricots. Season with salt and pepper. Reduce heat to low, cover, and simmer for 15 minutes.
- 4
Add zucchini to the pot, stir, and continue to simmer, covered, for another 10 minutes, or until chicken is cooked through and vegetables are tender. Taste and adjust seasonings as needed.
- 5
While the tagine simmers, prepare the couscous. In a medium bowl, combine couscous with 2 cups of boiling water or chicken broth. Stir briefly, then cover the bowl tightly and let stand for 5 minutes, or until all the liquid is absorbed. Fluff with a fork.
- 6
To serve, spoon the fluffy couscous onto plates and top generously with the chicken and vegetable tagine. Garnish with fresh chopped cilantro.
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