Seared Lemon Chicken Tagine w/ Almond Couscous
Seared Lemon Chicken Tagine w/ Almond Couscous
(Serves 2 w/leftovers or 4 as a main course w/one side)
4 bone in, skin on chicken thighs
1 lemon, sliced into rounds
Olive Oil
1 large yellow onion, finely diced
2 carrots, sliced on bias
4 cloves garlic, pressed
1/2 heaping tsp ground ginger
1/2 heaping tsp smoked paprika
1/2 heaping tsp ground cumin
1/4 heaping tsp turmeric
1/4 heaping tsp cinnamon
1/4 heaping tsp ground white pepper
1/2 tsp saffron (if on hand)
1/2 preserved lemon, finely diced (if on hand)
1 1/2 cups water
1/2 Lemon, juiced
1 cup green olives
1/2 cup chopped parsley
1 package Couscous
1/2 cup sliced almonds
Kosher Salt & Freshly Cracked Black Pepper
1. Preheat oven to 350 degrees. Cook couscous according to package directions. Fluff with fork, cool slightly. Toss with sliced almonds & picked parsley leaves.
2. Season chicken thighs generously with kosher salt and black pepper. Set a small tagine or heavy bottomed dutch oven over high heat. Add 1 tsp olive oil and sear lemon slices until brown, flip, sear the second side and remove to plate. Add 1 tbsp olive oil, and sear chicken thighs on both sides until browned. Remove to plate.
3. Add yellow onion and carrot to the hot tagine base. Cook until onions are fragrant and slightly softened, about 5 minutes. Stir frequently. Add garlic and cook until fragrant, stirring, about 1 minute. Add all spices through white pepper to onions, stirring to release aroma.
3. Add 1 1/2 cups water and saffron, stir well until everything is combined. Return chicken to pot, nestling each thigh into the onion water spice mixture. Secure tagine lid and braise in the oven about 45 minutes.
4. Remove tagine from oven. Remove lid and stir in seared lemons, lemon juice, preserved lemon, chopped parsley and green olives. Season to taste. Divide evenly upon 4 bowls of couscous.
